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Make Ahead Pumpkin Pie let's you get a jump on Thanksgiving baking, freeing up time and oven space. Pie can be made it up to two days ahead or frozen and thawed just in time for the feast.
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5 from 1 vote

Make Ahead Pumpkin Pie

Make Ahead Pumpkin Pie let's you get a jump on Thanksgiving baking, freeing up time and oven space. It can be made it up to two days ahead or frozen and thawed just in time for the feast.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings 8
Calories 316kcal

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INGREDIENTS

  • 15 ounce pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 14 ounce sweetened condensed milk, NOT evaporated milk
  • 1 tsp vanilla extract
  • 1 9-inch unbaked pie shell*
  • 1 large egg white, beaten

INSTRUCTIONS

  • Place pumpkin, spices and salt into a medium saucepan. Cook, stirring continuously, over medium-high heat, until pumpkin starts to steam. Remove from heat and transfer to a large mixing bowl to cool.
  • Preheat oven to 400°F. Beat egg white and lightly brush over surface of unbaked pie shell.
  • To the pumpkin mixture, add eggs, sweetened condensed milk and vanilla until smooth. Spread the mixture into the pie shell and smooth the top. Bake for 10 minutes.
  • Reduce oven temperature to 350°F and continue to bake for Bake 35 to 40 minutes, until the crust is browned and the filling is almost set in the center. If the crust start to brown too much, cover crust with strips of tin foil or a silicone crust protector. When the pie is done it will be slightly jiggly right in the middle. That's okay. Cool completely on wire rack.

MAKE AHEAD:

  • Bake pie according to recipe. Cool completely on a wire rack. Wrap pie in plastic or place entire pie in large plastic storage bag and refrigerate for up to 3 days.

TO FREEZE:

  • Bake pie according to recipe and allow to cool completely on a wire rack. Wrap entire pie in plastic, then a layer of foil. Label and freeze up to 3 months. Thaw in refrigerator 24 hours ahead, still wrapped in plastic before serving.

NOTES

This recipe uses sweetened condensed milk, which results in a sweet, smooth pie. Don't confuse with evaporated milk, which does not contain sugar.
*If using refrigerated or homemade pie dough, roll out dough to 12-inch round. Transfer to pie dish and press down to fit to bottom and sides of pan. Fold under excess dough around top and crimp with a fork or edge of spoon.  Fill according to recipe.
 

NUTRITION INFORMATION PER SERVING

Serving: 1slice | Calories: 316kcal | Carbohydrates: 44g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 334mg | Potassium: 337mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8482IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 2mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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