Make-Ahead Pumpkin Pie with Maple-Cinnamon Whipped Cream
Appears in Cook's Country October/November 2018
What we wanted: a pumpkin pie we could freeze whole. What we got: an excellent pie, frozen or not.
WHY THIS RECIPE WORKS
When we set out to develop a recipe for a make-ahead pumpkin pie—one that we could fully bake and then freeze for up to two weeks with no negative effects—we knew a steep challenge lay ahead of us. Custard pies typically don't survive freez...