Can You Freeze Pecan Pie and Pumpkin Pie?

Pecan and pumpkin pies are fundamentally different desserts, so you shouldn’t treat them the same way. Make the most of your autumnal creations by storing, freezing, and thawing them properly:

Related: How to Store All Your Thanksgiving Leftovers

Justin Walker

Yes! Pecan pie freezes beautifully.

Make sure to let the pie cool completely to room temperature first to preserve the texture and prevent freezer burn (good luck not sneaking a bite or two while it hangs out on your counter).

Once it has cooled, wrap it in aluminum foil or plastic wrap and place it in another freezer-safe container. You can use a zip-top bag, an airtight storage container, or even more aluminum foil.

Place rightside up in the freezer and store up to three months.

Transfer the pie from the freezer to the fridge the night before you plan on serving. Place it on the counter the next morning, allowing it to come to room temperature. If you like it warm, feel free to heat it up a bit in the microwave or in the oven before serving.

If you’ve already frozen and thawed your pie, it’s best not to refreeze it—this’ll mess with the texture and taste a bit too much.

If you’ve just baked your pie and are weighing your options, know that you can keep it at room temperature for one day or tightly wrapped in the fridge for up to four days. After that, you’ll need to serve it or freeze for later.

Tip: If you plan to freeze the pie you have yet to bake, consider using an aluminum pie pan (like these that are available on Amazon). This will freeze much better than bulky glass or porcelain plates.

Now that you’re in the pecan pie mood, check out some of our favorite recipes:

• Mom’s Pecan Pie
• Bailey’s Pecan Pie
• Pecan-Date Pie
• Double Chocolate Pecan Pie
• Dulce de Leche-Cheesecake Pecan Pie

Hungry for more amazing pecan pie recipes? We’ve got you covered: Our 10 Best Pecan Pie Recipes Ever

Pumpkin pie doesn’t freeze quite as well as its pecan counterpart. This is because, when it thaws, the custard-based filling tends to become soggy.

However, it can be done!

Let the pie cool completely after baking. Once it has cooled, wrap it in aluminum foil or plastic wrap and place it in another freezer-safe container. You can use a zip-top bag, an airtight storage container, or even more aluminum foil.

Place rightside up in the freezer and store up to one month.

If you want to make your pie ahead of time and want to preserve the texture for as long as possible, you can keep it tightly wrapped in the refrigerator for three to four days.

Unlike pecan pie, pumpkin pie really shouldn’t stay on the counter for more than a few hours. So what about the ones on display at the store? Mass-produced pies tend to have preservatives, which allow them to sit at room temperature without going bad

Did you bake your pie too early? No worries! Fortunately, it’s super easy to whip up another one whenever the craving strikes. Here are some ideas:

• Classic Pumpkin Pie
• Pumpkin Spice Latte Pie with Coffee Liqueur Whipped Cream
• Easy Pumpkin Pie Squares
• Keto Pumpkin Pie
• Pumpkin-Praline Pie

Hungry for more amazing pumpkin pie recipes? We’ve got you covered: 10 Pumpkin Pie Recipes You’ll Fall For