Storing Pumpkin and Pecan Pie – Refrigerate or Not?

Whether it’s homemade or store-bought pumpkin or pecan pie, learn if you need to store these pies in the fridge.

The USDA advises that all “egg rich pies” refrigerated after baking and cooling unless it will be served it within two hours of baking.* Pumpkin and pecan pies fall in this category along with custard and meringue pies.  So the short answer is YES—with one exception. 

ALL homemade and bakery pumpkin and pecan pies made with fresh ingredients should be refrigerated.  The reason is that bacteria will grow rapidly when the homemade pie is kept at temperatures between 40° F and 140° F. To prevent foodborne illness, these pies should not be left at room temperature for more than two hours.

The exception is store-bought pies displayed and sold unrefrigerated; these commercially produced pies have shelf-stable ingredients and anti-microbial preservatives added to make them shelf-stable and typically do not need to be refrigerated until cut. Pies of this type have a sell-by date which indicates how long the pie will remain safe to eat stored at room temperature. In general, store-bought pies are safe 2-4 days after the sell-by date if they are refrigerated; it is never wrong to store these pies in the refrigerator once they are brought home. Leftover pieces of these pies should be stored in the refrigerator and used within 2-4 days of the sell-by date. 

If you are unsure of proper storage for a purchased pie, be sure to ask or check the label for storage instructions to make sure it is safe.

Storing Egg-Rich Pies – Cool, Chill, Wrap

Homemade egg-rich pies should be completely cooled after baking before covering and refrigerating to prevent condensation occurring under the wrapping.  Condensation will lead to a soggy crust and perfect conditions for bacteria to breed. A good way to prevent either is to cool the pie completely, place in the refrigerator uncovered until chilled, and then loosely wrap in plastic or place in a pie cover. (Pies that are not completely cooled in two hours may be placed unwrapped in the refrigerator to continue cooling before wrapping.) The same procedure is true for bakery pies made with fresh ingredients; they may be stored in the box or container used by the bakery.

An unrefrigerated store-bought pie, can be stored on the counter per the sell-by date or placed in the refrigerator as soon as you bring it home. You can keep it in the box or container that it was purchased in.

If the pie won’t be served within the safe period (2-4 days), you can easily freeze pumpkin and pecan pie so that it lasts longer. Pie can be frozen whole, half, or in slices.  Properly stored, the pie will maintain at best quality for about 1 to 2 months, but will remain safe beyond that time if kept constantly frozen at 0°F.

The best way to tell if a pie is bad or spoiled is to inspect it visually and by smell.  Discard if there is an off smell or appearance such as mold.

Serving Egg-Rich Pies

According to the FDA, homemade or bakery pumpkin and pecan pie can be left at room temperature for two hours, after which it is in danger of growing harmful bacteria.  This is plenty of time for serving either plated on from a buffet.  If the pie needs to be held longer than two hours, place it on ice to keep it chilled.

While refrigerating pecan and pumpkin pie is important for food safety, it has an added benefit of getting a perfect slice. Remove the pie from the refrigerator a few minutes before serving to let the filling soften a bit; then slice with a sharp serrated knife (drawing for pumpkin, sawing for pecan) for that perfect slice.

Plan your holiday baking or shoping carefully. Keeping egg-rich pies at room temperature could leave it at risk for foodborne illness or spoiling too soon.

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*Does Pecan Pie Have to Be Refrigerated?  StillTasty.com. https://www.stilltasty.com/questions/index/163
*Does Pumpkin Pie Have to Be Refrigerated?  StillTasty.com.  https://www.stilltasty.com/questions/index/164

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Freezing Pumpkin Pie to Beat the Holiday Rush

Love it or hate it, there is no dessert that screams “Thanksgiving” louder than pumpkin pie! Whether you’re making your pumpkin pie in advance or dealing with leftover pie, pumpkin pie can be successfully frozen to beat the holiday rush or saved for future use.

Due to its high-fat crust and creamy filling, pumpkin pie of all kinds—homemade, store-bought, whole or slices–freeze well and can be frozen ready-to-bake or baked. The same is true of sweet potato pie. The secret to success with freezing pumpkin pie is careful wrapping, quick freezing, and thawing in the refrigerator.

The pumpkin pie custard (filling) can be frozen in the pie crust or alone. For a quick ‘how to’ on a homemade ready-to-bake pumpkin pie, see Freezing a Pumpkin Pie.   It is also possible to freeze just the filling; to do so, prepare the recipe and freeze the custard in an air-tight container or zip-top freezer storage bag.  When ready to use the filling, thaw in the refrigerator. Once the custard is thawed, pour into a pie shell and bake per the recipe directions. Make-ahead fillings due well for about five days in the freezer.-

Baked pies or slices should be cooled completely before wrapping and placing in the freezer.  Heat creates steam so if steam gets trapped beneath the wrapping, the result is a soggy pie.  If you’re baking a pumpkin pie to freeze whole, use a disposable aluminum pie pan.  Aluminum pans are thin and allow the pie to freeze quickly preventing ice crystal formation on the surface of the pie.  Tightly wrap the pie or pieces in plastic and aluminum foil to prevent freezer burn and odor absorption from other items in the freezer.  For best results, the pie should not be frozen longer than a month. Pumpkin pie that stays in the freezer longer than a month does not go bad or cause concern for food borne illness, but its taste and texture may start to degrade.

When ready to use, remove the pie from the freezer, strip the wrapping, and let it thaw in the refrigerator for at least 12 hours.  Thawing at room temperature causes condensation on the pie resulting in a soggy pie crust.  Once thawed, the pie is ready to pop into the oven.  It may take a bit longer for the pie to bake if the custard mixture is still quite cold.

A pumpkin pie is done when it reaches 175°F in the center.  Short of a temperature probe, insert a small knife or skewer into the center and if it comes out clean, the pie is done.  Downside is that the insertion point leaves a spot in the beautiful custard top.  Another option is to gently nudge the outer edges which should be firm yet the center will be soft and slightly jiggly.

Once out of the oven, set the pie on a cooling rack and allow it to cool completely before slicing.  Custard pies continue to cook as they cool. Because pumpkin pie is a custard made with milk and eggs, it should be refrigerated within two hours of cooling where it can be stored for 3 to 4 days.  Fortunately, pumpkin pie is delicious served cold, right out of the fridge.  If the pie has any blemishes, remember that whipped cream makes everything better!

Note:  Commercially produced pumpkin pies often have shelf-stable preservatives, so read the instructions for how long it will stay good at room temperature and in the refrigerator—but do refrigerate a store-bought pumpkin pie after it has been cut.  

So whether you’re in baking mode, using pumpkins from the patch, or on a bake-and-freeze-now-eat-later mission for Thanksgiving, freezing pumpkin pie is an option to consider.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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