Easy Pumpkin Pie- Freezer Friendly

Easy Pumpkin Pie- Freezer Friendly

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When I grew up, we ate lots of food from cans. Maybe that’s why I’ve always had a thing about not using canned puréed pumpkin to make pie. As you can see from my other Pumpkin Pie recipes: https://kosherbygloria.com/pumpkin-pie-2/ and https://kosherbygloria.com/pumpkin-chiffon-pie/, my daughter’s personal favorite, I always roast and purée my own pumpkin.

When Rebecca Grafstein of Kosherkart sent me not only a can of pumpkin but also a package of frozen crusts, I thought-why not give it a try? My grandchildren aren’t going pumpkin picking this year anyway.

There were two pie crusts in the package and the can of pumpkin filling was enough for two pies so I doubled the recipe. We ate one this past weekend and I have one in the freezer. I’m posting a recipe for one pie; but know that you can double it with no problem. The texture was creamy and it cut beautifully. Will I give up on roasting my own pumpkin-probably not; but this was definitely a good, easier and less time consuming option.

Note: Don’t forget to place the pie on the bottom level of your oven. That makes the difference between a soggy bottom crust and a crisp one.

Prep time: 15 minutes

Pumpkin Pie

By Gloria Kobrin Published: October 25, 2020

  • Yield:

  • 1 pie (8-10 Servings)


  • 1 9 inch Deep Dish pie crust store bought crusts come in a foil pan
  • 2 cups canned pure pumpkin-not filling
  • 2 large eggs
  • 3/4 cup dark brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups coconut milk


  • medium mixing bowl
  • cookie sheet lined with baking parchment
  • cooling rack


  1. Preheat oven to: 400°F. Defrost packaged pie crust. You can squeeze the outer rim into a different design if you want it to look more home made. Prick the bottom and sides with a fork. Line with a piece of foil large enough for you to remove it with your hands when hot. Fill the foil with baking beads and bake in bottom level of oven for about 10 minutes or until you see the edges beginning to brown. Remove cookie sheet from oven; and remove the foil and beads. While the crust is par baking, you can make the pumpkin filling.
  2. Beat the eggs with a fork in a mixing bowl. Add remaining ingredients. Stir well. Wait til your crust is par baked and reduce the oven temperature to: 375°F. Pull out the rack a little so you can pour in the filling. Carefully, pour the pumpkin mixture into the pie shell. Push the rack back into the oven and bake for 45 minutes. Check the pie at this point. It should still wiggle a bit; but a cake tester should come out clean. If it is still too soft, leave the pie in another five minutes. Keep checking every five minutes until the cake tester comes out clean. Remove pie from oven and cool completely on a rack.
  3. To freeze: Place plastic wrap directly on top of the cooled pie. Then, take foil and wrap it all around. Place in freezer. Defrost pie two-three hours before serving.