How To Reheat Pumpkin Pie – I Test 4 Methods [Pics]

Nothing feels more homely and Thanksgiving-y than wafts of nutmeg and creamy pumpkin mixed with flaky, buttery pastry. But eating a whole pie is a tough task and it’s inevitable you’ll be left with leftovers. I tested 4 different ways of reheating pumpkin pie to find the best method.

The best way to reheat pumpkin pie is in the oven. Preheat the oven to 350°F and heat the pie for 5-10 minutes (for a slice). I cover the pie loosely in foil to keep the filling moist. If you’re in a rush, you can also heat a slice of pumpkin pie in the microwave for 15 seconds.

How I tested reheating pumpkin pie

After a particularly zealous baking session, I ended up with some leftover pumpkin pie. Then I stored it for a few days in the fridge before testing four different ways to reheat it.

I tried:

• In the oven: Best for whole pies.
• In the microwave: Okay if you’re in a rush or for a single serving.
• In the air fryer: Can burn the pie if you’re not careful.
• In a skillet: Surprisingly good results.

I was looking for crisp pastry and a soft, moist filling.

Reheating pumpkin pie in the oven

Time: 5-10 minutes
Rating: 9/10

1. Preheat your oven to 350°F (180°C).
2. While the oven warms up, let your pumpkin pie come to room temperature.
3. Make sure your pie is in an oven-safe container, or put it on a baking tray.
4. Cover your pumpkin pie loosely with foil. Make sure it’s not too tight or the pastry will turn soggy.
5. Warm slices for 5-10 minutes and whole pies for 15-20 minutes.
6. Once heated to your satisfaction, serve immediately.

Allowing your pie to come to room temperature first ensures it heats evenly in the oven.

To check if your pie is warmed through, insert the tip of a knife into the center (or use a cake tester) and feel how hot it is when you pull it out. If the metal is warm to the touch, it’s ready.

Results: If you have a whole pumpkin pie, the oven is definitely the way to go. It delivered on restoring that delicious pastry crunch and fixing any sogginess. My pie was beautifully warm and tasted fresh. It works well for slices too but is a little slow and inefficient.

Reheating pumpkin pie in the microwave

Time: 30 seconds
Rating: 7/10

1. Place a slice of pumpkin pie on a microwave-safe plate. Don’t microwave whole pies – they won’t heat evenly.
2. Heat your pie in 15-second intervals until warm (around 30-60 seconds).
3. Serve immediately.

If your pie is a little on the dry side, pop a small dish or cup of water into the microwave at the same time. This will create steam and rehydrate the pie.

Remember – metal doesn’t belong in the microwave! If your pumpkin pie is in a metal tray, don’t forget to transfer it to something microwave-safe.

Results: This method was quick and easy, so good for warming up a single slice in a hurry. But it’s not ideal if you want to reheat multiple portions at once. And the microwave doesn’t restore any flakiness or crunch to the pastry. Instead, it turns a bit soggy and chewy.  

Reheating pumpkin pie in a skillet

Time: 5 minutes
Rating: 8/10

1. Place a non-stick skillet over medium-low heat on your stove.
2. Add a portion or two of pumpkin pie, taking care not to overcrowd the pan.
3. Cover the pan with a lid.
4. Allow five minutes for heating, checking at the halfway mark.
5. Once warm, serve immediately.

Covering your pan with a lid locks in moisture so your pie doesn’t dry out. If you don’t have a lid, you can use foil instead.

Keeping the heat medium-to-low will ensure the bottom of your pastry doesn’t burn. You can also add a little butter to the pan if you want to crips the bottom slightly.

Results: I really liked this method and would recommend it. The pie filling was moist, and the pastry was hot and buttery. The bottom was nice and crisp, even though it had been a bit soggy coming out of the fridge. It’s also faster than the oven.

Reheating pumpkin pie in an air fryer

Time: 3 minutes
Rating: 7/10

1. Set your air fryer to300°F (150°C).
2. Place a slice of pie into the air fryer basket.
3. Heat the pie for 3 minutes, or until warm.

The pie only needs to be warm, so there’s no need to leave it in the air fryer for long. If you do, the filling will dry out and might even burn.

Results: My pie filling was quite dense, so the outside of the pie started to dry out before the inside had warmed up. But for a small slice, the air fryer will work fine.

Do you need to refrigerate pumpkin pie?

You need to refrigerate homemade pumpkin pie because it contains a lot of eggs. A homemade pie can stand for a maximum of two hours at room temperature before you need to transfer it to the fridge. 

According to the USDA, you should store any baked goods containing a significant amount of egg products in a cool location (i.e the fridge).

Shop-bought pumpkin pies contain preservatives which make them shelf stable. If you buy a pumpkin pie that was kept at room temperature in the shop, then you can also store it at room temperature until its use-by date (or even a few days longer).

How to store pumpkin pie

Pumpkin pie will last for 3-4 days in the fridge. To store pumpkin pie, let it cool to room temperature on a cooling rack before wrapping it with plastic wrap or foil. I recommend taking the pie out of its baking dish for cooling so the bottom doesn’t get soggy.

Always let the pumpkin pie cool down before wrapping it. If you don’t, you’ll end up with a buildup of condensation and soggy pastry. 

If you have extra filling, you can keep this in the fridge for up to a week. Wait for it to cool and then transfer it to an airtight container or cover the bowl with plastic wrap. Don’t worry if a layer of water forms on top of your filling. You can whisk it back together before using it.

Can you freeze pumpkin pie?

Yes, you can freeze both homemade and storebought pumpkin pies, but be aware that the texture of the filling might get a little grainy or soggy after freezing. You can freeze a test slice first to see if this happens to your recipe. Use any frozen pumpkin pies within 2 months.

How to freeze pumpkin pie:

1. Cool your baked pie to room temperature.
2. If your pie is in its baking dish, wrap it tightly in plastic wrap followed by a layer of foil. Wrap any leftover slices individually. 
3. Use the pumpkin pie within 2 months.

Cooling down your pie is the most important part of the freezing process. If you don’t, you’ll end up trapping in condensation that will turn your crust soggy and unappetizing.

Top tip: Baking and storing your pies in foil containers means you can pop them straight into the oven without having to transfer them into a new container.

How to thaw and reheat frozen pumpkin pie

The best way to thaw frozen pumpkin pie is overnight in the fridge. Once defrosted, you can reheat it in the oven, microwave, or even a skillet. Try to avoid thawing your pumpkin pie on the counter because this method is more likely to leave you with damp pastry.

If you need, you can reheat a pumpkin pie straight from frozen in the oven. 

Preheat your oven to 350°F (180°C) and cover your pie with foil. This will stop the pastry’s edges from burning. Heat your pie for 40-50 minutes, but check on your pie’s progress at the halfway mark to be safe.

How To Reheat Pumpkin Pie

In this short recipe, I show you the best way to revive and reheat your leftover pumpkin pie.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pumpkin pie, reheat pumpkin pie

Prep Time: 0 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 person

Calories: 243kcal

Ingredients

• 1 slice pumpkin pie
• 1 whole pumpkin pie

Instructions

• Preheat your oven to 350°F (180°C).
• While the oven warms up, bring your pumpkin pie to room temperature.
• Make sure your pie is in an oven-safe container, or put it on a baking tray.
• Cover your slice of pie or whole pie loosely with foil. Not too tight, or the pastry will turn soggy.
• Warm it up in the oven for 5-10 minutes (for a slice, whole pies will take longer).
• Once heated to your satisfaction, serve immediately.

Notes

Allowing your pumpkin pie to come to room temperature reduces the chance of cold spots when you reheat it.

To check if your pie is warmed through, insert the tip of a knife into the center (or use a cake tester) and feel how hot it is when you pull it out.

If the metal is warm to the touch, it’s ready.

You can jazz up your leftover pie by sprinkling on a little extra nutmeg or cinnamon and serving it with a dollop of whipped cream.

Nutrition

Serving: 100g | Calories: 243kcal