Did you know that you can prep your pumpkin pie filling now and freeze it to bake on Thanksgiving? Just mix it up, pour into a labeled Ziploc bag or freezer container and pop it into the freezer next to your freezer pie crusts. When you’re ready to bake, just pour into a prepared pie crust and bake as per usual.
We actually like pumpkin filling that has been frozen more than filling that is made and immediately baked. It gives the spices more time to meld.
This is just the basic recipe that is on the back of Libby’s pumpkin - times 2. I baked one and froze one :)
LIBBY’S PUMPKIN PIE
2 9” deep dish pie crusts
2 15 oz. cans pumpkin (not pumpkin pie mix!)
2 12 oz. cans evaporated milk
1 cup sugar
1 teaspoon salt
1 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoons ground cloves
4 large eggs
Place all the ingredients into a mixing bowl and mix to blend. Pour into a prepared pies shell(s) and bake in a preheated 425 degree oven for 15 minutes. Cover crust with foil or a pie crust shield to keep the crust from browning too quickly. Drop temperature to 350 and bake for 40 – 50 minutes or until a knife inserted in the center comes out clean.
Freezer Directions: Pour mixed pumpkin pie filling into a Ziploc bag (or freezer container). Place on a cookie sheet for stability and flash freeze. Remove from cookie sheet and freeze for up to 6 months.
And in related news…
HaPPy BiRThDaY Nolan Ryan!!