Make Ahead Pumpkin Pie Recipe

A Make Ahead Pumpkin Pie solves all your Thanksgiving problems, especially if one of those problems is oven space. It can be made as early as two weeks before the feast and frozen. Chock full of autumn spices and sweetened with maple syrup, it just might become your new favorite make-ahead dessert.

This Make-Ahead Pumpkin Pie is absolutely delicious and should be at the top of your to-do list, especially if oven space is limited. It’s no-bake and egg-free, too. All you have to do is no-bake a few of these up as early as two weeks before the feast and freeze them. When you’re ready for pie, they’ll be creamy and smooth as any freshly-baked pumpkin pie.

Once you assemble the pie, it freezes beautifully for future desserts. But you can also make it the day you need it. And as long as you’re working with a pre-baked crust, it doesn’t take up any prime real estate in the oven.

Most people say it tastes even better than traditional baked pumpkin pies, because of its amazing texture and subtle maple sugar sweetness. The only way to know for sure is to give it a try this year.

Ingredient notes:

  • Gelatin: This helps the pie set up without the need for the usual custard mixture which is not freezer-friendly.
  • Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.

Step-by-step instructions:

  1. First, you should bake the pie crust (using the instructions on the label or in the recipe) and allow it to completely cool.
    Unbaked pie crust on a baking rack.
  2. Next, mix together the cream and the powdered gelatin. After about five minutes, the mixture should look clumpy like cottage cheese.
    Pie crust ingredients for make ahead pumpkin pie mixed together in a clear bowl.
  3. Then, gently warm the mixture in the microwave for about a minute. Whisk briskly afterwards. The goal is to dissolve the gelatin. When the lumps are gone, move on to the next step.
    Pie crust ingredients for make ahead pumpkin pie mixed together in a clear bowl.
  4. Next, in another larger microwave safe bowl, mix together the sugar, pumpkin, maple syrup, and pumpkin pie spices. Heated in the microwave until 110 degrees. Every microwave is different, so you may have to cook longer than a couple minutes.
    Sugar, maple syrup, pumpkin, and pumpkin pie spices in a clear bowl.
  5. Once it’s warm enough, whisk in the gelatin and cream mixture and blend thoroughly. Pour into the baked crust, give everything a little jiggle to get out the bubbles, and you’re all set!
    Pumpkin pie filling in a measuring cup getting poured into a pie crust in a silver pie tin.
  6. The pie needs to chill for a few hours before it’s ready to freeze (or eat). As it chills, place a layer of plastic wrap over the surface of the pie filling. This prevents the gelatin in the pie from forming a skin, and ensures that everything stays creamy, just the way you want it. When you’re ready to serve the pie, top with freshly whipped cream and slice.

Recipe tips and variations:

  • Freezer: Freeze for up to two weeks. The day you need it, take it out and let it thaw on the counter. In about five hours or less, it will be room temperature and ready to eat.
  • Whipped cream: This recipe has its own version of a maple-cinnamon whipped cream topping, but you can make regular whipped cream if you prefer that.

Make ahead pumpkin pie topped with whipped cream.

More delicious pies:

A slice of pumpkin pie on a table with the rest of the pie in the background.

Make Ahead Pumpkin Pie

A Make Ahead Pumpkin Pie solves all your Thanksgiving problems, especially if one of those problems is oven space. It can be made as early as two weeks before the feast and frozen. Chock full of autumn spices and sweetened with maple syrup, it just might become your new favorite make-ahead dessert.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
cooling: 4 hours
Total Time: 15 minutes
Servings: 8 servings
Calories: 451kcal
Author: Meggan Hill

Ingredients

For the pie:

  • 1 cup heavy cream
  • 1 tablespoon unflavored gelatin
  • 1 (15 ounce) can pumpkin (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon Salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 9-inch pie crust fully baked and completely cool (homemade or from 1 box store-bought)

For the topping:

  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon Salt

Instructions

To make the pie:

  • In a microwave-safe bowl, whisk cream and gelatin until all the gelatin is wet and the mixture looks slightly lumpy. Let mixture sit until it looks like loose cottage cheese, about 5 minutes.
  • Microwave gelatin mixture until the gelatin has melted, about 1 minute, whisking after 30 seconds. Whisk until smooth and syrupy and no lumps remain. (If you still see lumps, trying microwaving for 30 second increments.) 
  • In a large microwave-safe bowl, whisk together pumpkin, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg until combined. Microwave until heated to 110 degrees, about 2 minutes, stirring after 1 minute. 
  • Immediately whisk in gelatin mixture until combined. Pour filling into crust. Gently shake pie filling so it spreads to the edges of the crust. Cool 10 minutes.
  • Spray a sheet of plastic wrap with nonstick spray and gently press on top of the filling. Refrigerate for at least 4 hours. Or, wrap in aluminum foil and freeze for up to 2 weeks (To serve, completely unwrap pie and thaw at room temperature for 5 hours). 

To make the topping:

  • Using a standing mixer fit with the whisk attachment, or with an electric hand mixer, whip heavy cream, maple syrup, cinnamon, and salt on medium-low speed until foamy, about 1 minute. 
  • Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. Topping can be refrigerated for up to 24 hours. 
  • Spread topping evenly over pie before serving.

Notes

  1. Gelatin: This helps the pie set up without the need for the usual custard mixture which is not freezer-friendly.
  2. Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
  3. Freezer: Freeze for up to two weeks. The day you need it, take it out and let it thaw on the counter. In about five hours or less, it will be room temperature and ready to eat. 
  4. Whipped cream: This recipe has its own version of a maple-cinnamon whipped cream topping, but you can make regular whipped cream if you prefer that.

Nutrition

Serving: -4slice | Calories: 451kcal | Carbohydrates: 47g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 456mg | Potassium: 119mg | Fiber: 1g | Sugar: 31g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Comments

Your email address will not be published. Required fields are marked *

Recipe Rating




This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sarah Albert

    I found this recipe when Google-ing, “Can you freeze a baked pumpkin pie?” I wasn’t sure whether I can actually freeze a pumpkin pie I’ve baked ahead of time, so I was really excited when I read the first part of this recipe. It made it sound like freezing a baked pumpkin pie is a piece of cake! (…sorry, bad analogy!) But it wasn’t until I read down in to the tiny print of the recipe that I noticed that it is a no-bake pie. It’s a really interesting idea, having a no-bake pumpkin pie, especially because, as you say, oven space is prime real estate on a day like Thanksgiving. But I am really wanting to make a baked pie. It really would have helped me if the words “No-Bake” instead of “Make Ahead” were in the title of the recipe. And it may be a bit confusing for others who are looking for information on making a baked pie ahead of time. Ultimately, though, people may just pass by this recipe not realizing that there is such a thing as a no-bake pumpkin pie and/or that “Make Ahead” here means “No-Bake”. Just a suggestion. I’ve bookmarked this recipe, though, so I can try it out sometime. After all, who can pass up a pumpkin pie that’s sweetened with maple syrup (Yumm!) and which you can make year round cos it won’t heat up your house! Hope you have a wonderful holiday season, Ms. Hill! :o)5 stars

    1. meggan

      Hi Sarah, that is a really great idea! I never thought of it, but it makes perfect sense when you point it out. I definitely want to give people what they want, so by describing it accurately I have a better chance of reaching people who want a no-bake pie, as you pointed out. Thank you again for this great idea! And please, call me Meggan. :) Happy holidays to you! -Meggan

  2. Dolores G.

    My husband actually prefers this pie to the real thing; it’s silky and perfect. Thank you!5 stars

    1. Meggan

      That’s amazing to hear! Thank you! :D -Meggan

Scroll to top