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. 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.

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Estate and Succession Planning for the Farm – Dairy-Focused Workshop Coming to Edgewood

EDGEWOOD, Iowa – Iowa State University Extension and Outreach in Delaware and Clayton Counties will host a Dairy-Focused Estate and Succession Planning for the Farm Workshop on Tuesday, December 2, 2025, from 10:30 a.m. to 2:30 p.m. at Woods Edge Golf Course, 504 W. Union St., Edgewood, IA 52042.

This workshop is designed to help farm operators and families begin or advance their farm estate and succession planning goals. It will also highlight the new ISU Estate and Succession Planning Portal, developed by the ISU Center for Agricultural Law and Taxation and ISU Extension Farm Management Specialists.

Participants will learn about:• Estate and succession planning considerations• Setting goals and improving family communication• Building a complete succession plan for the farm• Navigating and using the ISU Estate and Succession Planning Portal

Joseph Lensing, ISU Extension Farm Management Specialist, will lead discussions on estate and succession planning fundamentals, including ownership structures, legal and tax considerations, communication strategies, and the steps to begin or update a transition plan. Lensing will also demonstrate how to use the new ISU Estate and Succession Planning Portal to access resources and tools designed to help families plan confidently for the future.

Dairy specialists Jennifer Bentley and Larry Tranel will share information and real-world examples tailored specifically for dairy producers, focusing on the unique financial, operational, and family dynamics involved in transitioning dairy operations to the next generation. Participants will gain practical insights on facility transfer, herd management, and balancing ownership and labor across family members as part of their long-term transition plans.

Each registrant will receive a workbook and a free lifetime subscription to the ISU Estate and Succession Planning Portal (a $75 value). The four-hour program also includes a meal.

Registration Details

Registration is $50 per person.Pre-registration is encouraged by November 24 to ensure materials and provide portal access the day of the workshop.

Please contact Clayton County Extension at 563-245-1451 or Delaware County Extension at 563-927-4201 with any questions.

This program is supported by the ISU Center for Agricultural Law and Taxation and ISU Extension and Outreach Agriculture and Natural Resources, with additional local sponsorship from the Delaware County Dairy Promoters and the Clayton County Dairy Promotion Board.

The fees for service will be used to offset direct expenses and support local Extension agriculture programming.

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Additional Stories Published Online

The following news releases have been published on the Iowa State University Extension and Outreach website.

11/11/2025 Training on Iowa’s Open Meeting and Open Records Laws Offered This Winter

Iowa public officials can meet new state requirements and strengthen public trust by attending upcoming Open Meeting and Open Records training sessions from Iowa State University Extension and Outreach Community and Economic Development.

11/7/2025 Farmers, Ag Professionals Invited to Beginner and Intermediate Grain Marketing Workshop Jan 6-7

The Iowa State University Extension and Outreach Farm Business Management Team invites farmers and agriculture professionals to a Grain Marketing Workshop in Ottumwa Jan. 6–7, 2026. The two-day workshop is designed for participants with various experience levels, including those with limited and intermediate skills, as well as seasoned, successful grain marketers.

11/6/2025 Local Food Leader 101 Certification Returns This Winter to Empower Food Systems Practitioners

Community members looking to strengthen their leadership and collaboration skills in Iowa’s local food system are invited to take part in Local Food Leader 101, a two-day certification workshop hosted by the Iowa State University Extension and Outreach Farm, Food and Enterprise Development Program, Dec. 11–12 in Ames.

11/6/2025 In-Season Manure Application with Field Irrigation Field Day Set for Dec. 4

Iowa State University Extension and Outreach will host the In-Season Manure Application with Irrigation Field Day on Dec. 4 in Klemme. Participants will learn about innovative strategies designed to address nutrient water quality issues stemming from agriculture.

Iowa State University Extension and Outreach news releases are available from our website at https://www.extension.iastate.edu/news/.