Pumpkin pie filling is one of those foods that one always has on hand. It’s so easy to make, and it’s always a crowd pleaser.
To prepare for freezing, you’ll need to remove some of the water from the cooked pumpkin puree by draining it through a strainer into a large bowl. This will help prevent the filling from getting watery when you freeze it.
Once your drained pumpkin puree is completely cool, place it in a large bowl and add your other ingredients, including sugar, spices, eggs, and heavy cream. Whisk together until well combined. Note: You can skip adding sugar if you’re not using sugar-free syrup (which I didn’t have on hand).
Pour into freezer-safe containers or bags and freeze according to package instructions.
Can you make pumpkin pie filling and freeze it?
Yes, you can make pumpkin pie filling and freeze it.
Pumpkin pie has a thick and creamy consistency, so you’ll want to use a food processor or blender to help break down the butter so that you can get it in there. You can also use a blender for this instead of a regular blender.
As for what types of ingredients go into the pumpkin pie filling: The recipe below calls for cinnamon and nutmeg, but you can add any spices you like! Especially if you’re making a vegan version of the recipe. You could even substitute some other fall-themed spices like ginger or cardamom!
If you’re making a vegan version of this recipe, then be sure not to add any butter or cream cheese when making your vegan pumpkin pie filling! Try using coconut oil instead (for extra richness) or even melted coconut butter (which will give your pie more flavor).
How do you freeze pumpkin filling?
To help your pumpkin pie freeze well, you can use a few tricks. First, make sure that your pumpkin filling is well mixed and not lumpy by pushing it through a sieve or food mill. Second, when making pies and other baked goods with a crust, place the dough in two parts: one for the top and one for the bottom.
Third, don’t fill them until they are almost ready to be baked—the longer they stay warm, the more likely they will become soggy. Fourth, if possible, try to bake them in a metal pan rather than glass or ceramic—metal reacts differently with water than glass does and may trap some of it inside your pie.
Finally, if you want to store your pie for longer periods of time without freezing it first, wrap each individual slice in plastic wrap before placing it in any container (or just remove the plastic wrap after baking).
How do you defrost pumpkin pie filling?
The most common way to defrost pumpkin pie filling is by placing it in the refrigerator overnight.
Pumpkin pie filling is divided into two parts: the pumpkin puree and the cream cheese mixture. You can use either one or both of them to make your favorite pumpkin pie recipe. The problem with defrosting the pumpkin puree is that it will become too watery when it sits out on its own for a long time.
How do you keep the milk and cream cheese mixture from becoming watery?
The answer is simple: you place it inside a ziplock bag and then freeze it! Then, when you’re ready to make your pumpkin pie, simply thaw out your frozen milk/cream cheese mixture in the refrigerator overnight or remove it from the freezer at least an hour before making your pie.
How do you freeze uncooked pumpkin pie?
To freeze uncooked pumpkin pie, first, make the filling and then either refrigerate it or freeze it. If you want to freeze it right away, you can put the filling in the refrigerator and then put it into a freezer bag once it has cooled completely.
If you want to make the pumpkin pie ahead of time, simply fill your crust with the filling and then place it in a freezer bag. You can even add coconut or chocolate chips if you like! Once you are ready to eat your pumpkin pie, simply remove it from the freezer and let it thaw at room temperature for several hours before serving.
