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Pumpkin pie in advance: best advice?

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Pumpkin pie in advance: best advice?

arielleeve | Nov 22, 2013 08:36 AM

We're doing a house rental for thanksgiving, and I'm not sure how well-stocked the kitchen there is. We're leaving Wednesday night, after work, so I have to do most of my prep work on Tuesday (I took the day off, luckily). I'm not sure what to do with the pumpkin pie. This year I'm trying a new recipe, which is just pumpkin pie filling, cream cheese, butter, and eggs, sugar, and spices (http://www.seriouseats.com/recipes/20...).

It's an easy enough recipe to do day-of, but my concern is that if the kitchen doesn't have a good blender or food processor, It'll be really hard to make the filling smooth. I was planning on bringing my immersion blender, but that also won't leave the filling as smooth as a FP or blender. So one thought I had was to just blend the filling on Tuesday, and pour it into the blind baked crust on Thursday. But I'm not sure if 2 days is too long for a filling with eggs and dairy to sit. What do you think? The other alternative is to make the entire pie in advance, but I think in 2 days it'll lose a lot of freshness. Last option I guess would be to freeze it, which I could do pre-baking or post.

What do you think is the best option?

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