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Make Ahead Pumpkin Pie
5 from 27 votes

Make Ahead Pumpkin Pie

This Make Ahead Pumpkin Pie uses gelatin in a pumpkin filling to set the pie without the custard base, making it freezer-friendly. The filling blends canned pumpkin purée with sugar, maple syrup, spices, and a gelatin-cream mixture, poured into a fully baked pie crust. After chilling or freezing, it firms up with a smooth texture and warmly spiced flavor. A lightly sweetened, spiced cream topping complements the pie, making it suitable for make-ahead holiday desserts or anytime pumpkin pie is desired.

Prep Time
10 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
15 mins
Servings: 8 servings
Calories: 451 kcal
Course: Dessert
Cuisine: American

Ingredients

For the pie:
  • 1 cup heavy cream
  • 1 tablespoon gelatin see note 1, unflavored
  • 1 (15-ounce) can pumpkin not pumpkin pie filling, see note 2, puree
  • 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 inch pie crust fully baked and completely cool (homemade or store-bought, see note 3)
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:
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  1. 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.
  2. 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.) 
  3. 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. 
  4. 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.
  5. 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:
  1. Using a stand 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. 
  2. 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

  • Use unflavored gelatin to set the pie filling without baking a custard, making it freezer-friendly.
  • Choose canned pumpkin purée (not pumpkin pie filling) for consistent flavor and texture.
  • You can make fresh pumpkin purée by roasting pumpkin and pureeing drained flesh for homemade flavor.
  • Pie crusts can be homemade or store-bought, fully baked and cooled before filling.
  • The finished pie yields about 8 slices and can be refrigerated up to 4 days or frozen safely up to 2 weeks.

Nutrition Information

Serving 1 slice Calories 451kcal (23%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 29g (45%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Cholesterol 82mg (27%) Sodium 456mg (19%) Potassium 121mg (3%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 895IU (18%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 451

% Daily Value*

Serving 1 slice
Calories 451kcal 23%
Carbohydrates 47g 16%
Protein 4g 8%
Fat 29g 45%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 82mg 27%
Sodium 456mg 19%
Potassium 121mg 3%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 895IU 18%
Vitamin C 1mg 1%
Calcium 69mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.