You can freeze sweet potato pie filling, but it’s not the same as freezing the pie itself. The pie will still be tasty and good for a few days after thawing out, but it won’t be as fresh after that. You’ll want to use your frozen sweet potato pie filling within three months of freezing it.
The best thing to do is make sure you have enough room in your freezer so that you can store the entire pie in one layer. If you’re going to have any leftovers, then make sure to label them with your name and date so that they don’t get mixed up with other items in the freezer.
Can you freeze homemade pie filling?
Yes, you can freeze homemade pie filling. It is a good idea to make your own pie filling because it will always be fresh and flavorful. You can freeze the pie filling in plastic containers or glass jars with lids. Once frozen, store the containers in the freezer until you are ready to use them.
You should not freeze pie fillings made of fresh fruit, such as blueberries and strawberries, because they tend to darken when frozen. Also, if you are planning on using your homemade pie filling for other recipes that call for fruit or fruit juice, such as cheesecake or meringue pies, do not freeze it before making those recipes because of the moisture from the fruit will cause your crust to lose its crunchiness and texture.
If you want to make a large amount of pie filling at once so that it will last longer than one month in your freezer, then make sure that all ingredients are thoroughly mixed together before putting them into the freezer container or jars.
How long does sweet potato pie fill last in the fridge?
The best way to make sure your sweet potato pie filling lasts as long as possible is to store it in the fridge. The longer you can keep your pie, the better!
You can store this in the fridge for up to 3 days or freeze it for up to 3 months. You can also make a large batch and keep some on hand for when your family is craving a sweet treat!
How long can you keep sweet potato pie filling?
Sweet potato pie filling can be kept in the refrigerator for up to 5 days. The longer it sits, the better it will taste. If you can’t bear to wait that long, though, I recommend freezing it in an air-tight container or freezer bag.
I like to freeze my sweet potato pie filling so that I can use it for quick meals when I don’t want to spend a lot of time on dinner. My favorite way to do this is by making individual pies and freezing them individually in bags or containers. This works especially well when you are freezing a large amount of pie filling and don’t have much freezer space!
To make individual pies, simply scoop out about 2 tablespoons of sweet potato pie filling into small ramekins or custard cups and then place them in the freezer until solid (about 1 hour). Once frozen solid, transfer them from their dishes into freezer bags or containers and return them to the freezer for later use!
Why is my sweet potato pie runny?
You can make a pie crust that is crisp and flaky, but if you don’t bake it long enough or properly, it will be runny.
Shortening is what makes piecrusts flaky and crispy. It’s also what makes them crumbly and mealy.
When making a sweet potato pie, the first thing you need to do is select your sweet potatoes. Sweet potatoes have a higher starch content than regular potatoes, so they’ll make a softer crust. If you choose the wrong type of sweet potato (or even if you don’t get any), your crust will be too soft and not crispy enough.
If you’re using frozen sweet potatoes, thaw them out in the water before making the pie crust. Always peel the skin off before cooking things like sweet potatoes or carrots because peeling them removes nutrients from the vegetable that help keep us healthy!
Most fruits and vegetables can go straight from the freezer to the oven with no thawing necessary, depending on the recipe. Sweet potatoes are one of the exceptions. You won’t risk undercooking them if you thaw them out first, so it’s better to err on the side of caution when baking with frozen sweet potato filling.
