Make-Ahead Pumpkin Pie Mix, Freeze-Dried

"This time last year I was stocking up on canned pumpkin and evaporated milk. I made pumpkin pie filling and freeze dried it." That's how Allyson S., a Harvest Right owner, described the recipe that turned pumpkin pie from a once-a-year dish tied to canned-pumpkin availability into something she can make anytime.

Pumpkin Pie Mix

Ingredients:

• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz) 100% pure pumpkin
• 1 can (12 oz) evaporated milk

Instructions:

1. Combine the dry ingredients (sugar, salt, and spices) in a bowl.
2. Beat the eggs, then mix with the pumpkin and dry ingredients.
3. Stir in the evaporated milk until fully combined.
4. Spread the mixture onto freeze dryer trays and run a cycle.
5. Once freeze-dried, blend into a fine powder.
6. Package in mylar bags with oxygen absorbers, and label each bag with how much water it needs to rehydrate.

Baking the Pie Later

To use, blend the powder with the labeled amount of water until smooth, then pour into an unbaked 9-inch pie shell. Bake at 425°F for 15 minutes, then reduce to 350°F and bake for another 40-50 minutes, until set. Yields one pie, serving about 8.

More Pie Ideas

Did someone say pie? has more freeze-dried pie filling ideas if pumpkin isn't the only one on your list this season.

Frequently Asked Questions

Can pumpkin pie filling be made ahead and freeze-dried?
Yes — mix the filling, freeze-dry it, then blend it into a powder that rehydrates with a labeled amount of water whenever you're ready to bake.

How do you rehydrate freeze-dried pumpkin pie mix?
Blend the powder with the amount of water noted on the package until smooth, then use it exactly as you would fresh pie filling.

What's the baking time and temperature for this pumpkin pie?
425°F for 15 minutes, then 350°F for 40-50 minutes, until the filling is set. The recipe yields one 9-inch pie, serving about 8.