"Freezing pumpkin pie is a game changer as it preserves quality, thanks to its buttery crust and creamy filling, which limit ice crystal production."
"For the best results, transfer the pie (whole or slices) into the fridge to defrost. A slow approach prevents a wet and weepy outcome."
"If the pumpkin pie is fully cooked, it's essential to thaw it properly. A slow thaw allows for optimal flavor and texture retention."
"Once thawed, if you prefer warmer pie, let it rest at room temperature for an hour or warm it briefly in the oven for the best experience."
Collection
[
|
...
]