Kitchen

[betteb]

On 11/25/2014 BigOrangeKitty said:

Thank you, betteb. Sounds good!

Your welcome

[BigOrangeKitty]

Momtodogs, thank you. That's what I wanted to know. A friend told me her cousin freezes slices of pumpkin pie and they come out fine. I just never heard of doing that.

[pattypeep]

Our whole Costco pumpkin pie is in our freezer as we speak. We froze it last year, too, and there was no noticeable difference.

[BigOrangeKitty]

Thank you, twopeas! Those Costco pies are HUGE! My friend's cousin freezes individual slices and takes them out when they want some. Sounds like a plan.

[RespectLife]

On 11/25/2014 betteb said:

BigOrangeKitty- I have never frozen baked pie slices, but I think Jules is right, my concern would be the crust.

Here is a tip for you using the recipe on Libby's pumpkin-Instead of evaporated milk, use whipping cream and add an extra dash of cinnamon.

I only use Libby's pumpkin and Saigon or Vietnamese cinnamon.

This recipe gets rave reviews from everyone who has eaten it.

I am so glad I clicked on this thread! Thank you OP for asking.

Betteb....this is fantastic! For the first time, I am making the Libby's recipe. I usually purchase the big can of Lake Shore Pumpkin but it makes 2 pies. I only need one since NONE of my kids eat ANY pie...weirdos!

I did buy a large carton of whipping cream and have Viet. cinnamon. I am so thrilled to have your suggestions! Heavy cream instead of evap. sounds so much better. Thanks for sharing this! Tonight I am making it your way!

I assume you use equal amounts? I googled 12 oz and it converts to 1 1/2 cups. Does this sound right? Thanks for your help.

[betteb]

On 11/26/2014 RespectLife said:

On 11/25/2014 betteb said:

BigOrangeKitty- I have never frozen baked pie slices, but I think Jules is right, my concern would be the crust.

Here is a tip for you using the recipe on Libby's pumpkin-Instead of evaporated milk, use whipping cream and add an extra dash of cinnamon.

I only use Libby's pumpkin and Saigon or Vietnamese cinnamon.

This recipe gets rave reviews from everyone who has eaten it.

I am so glad I clicked on this thread! Thank you OP for asking.

Betteb....this is fantastic! For the first time, I am making the Libby's recipe. I usually purchase the big can of Lake Shore Pumpkin but it makes 2 pies. I only need one since NONE of my kids eat ANY pie...weirdos!

I did buy a large carton of whipping cream and have Viet. cinnamon. I am so thrilled to have your suggestions! Heavy cream instead of evap. sounds so much better. Thanks for sharing this! Tonight I am making it your way!

I assume you use equal amounts? I googled 12 oz and it converts to 1 1/2 cups. Does this sound right? Thanks for your help.

Yes, just replace the evaporated milk with whipping cream.

[betteb]

Oh I almost forgot Don't whip the mixture. I gently hand mix, with a fork. It's not hard to mix that way and you don't want the cream to to get thick and start to whip.

[65and fabulous]

I do not use evaporated milk; I did not have any one year and I baked with regular milk and the pie was fine. But I am definitely going to try the whipping cream! Sounds like a rich, creamy pie. Also, almond milk works great!

[betteb]

On 11/26/2014 65and fabulous said:

I do not use evaporated milk; I did not have any one year and I baked with regular milk and the pie was fine. But I am definitely going to try the whipping cream! Sounds like a rich, creamy pie. Also, almond milk works great!

It is rich and creamy, with a melt in your mouth texture. Yum!

[ChynnaBlue]

My mom froze pumpkin pies. I don't recall noticing a difference in quality once they thawed.