Can you freeze sweet potato pie?

In this article, we will answer the question “Can you freeze sweet potato pie?”, and how to freeze a sweet potato pie?

Can you freeze sweet potato pie?

Yes, you can freeze sweet potato pie. Correctly frozen sweet potato pie lasts about 2 months (2). The pie remains safe to eat past this time but you can expect a slight change in the texture.

According to FAO, sweet potato is one of the seven crops in the world produced with over 105 hundred million metric tonnes of edible food products in the world annually. Only potato and cassava, among the root and tuber crops, produce more. China alone produced 80 to 85% of the total sweet potato production in the world while the remaining countries in Asia have the next highest production and then, followed by Africa and Latin America (1).

How to freeze a sweet potato pie?

Baking ahead and freezing sweet delights like a sweet potato pie saves a lot of time when you have guests over. 

The calm and satisfaction you feel when you have a ready-to-eat sweet potato pie in the freezer on a busy holiday are unmatched. So, let’s brief you about the steps to consider when freezing a sweet potato pie.

Although frozen storage of foods has been highly successful, the usual formula for starch sauces has resulted in a product of granular, undesirable composition. Waxy type starches have given more satisfactory results for frozen sauces, puddings, or pie fillings than have the common cereal starches available to homemakers. However, even with the waxy or low amylose starches, studies found a slight liquid separation after prolonged freezer storage. Heating after frozen storage and thawing improved the appearance of sauces in which syneresis had occurred (4).

Choose the right pan 

The choice of a good storage pan plays an important role in preserving the quality and extending the shelf-life of the frozen pie. 

Always keep one or two inexpensive and disposable pie pans handy. You can find them online or from your local grocery store. 

Thin aluminum pie pans are thin and allow the pie to freeze faster without promoting the development of ice crystals. Besides, those expensive and fancy ceramic or glass pans are not made for freezing pies.

Cool and securely wrap

After you are done baking the pie as per your favorite recipe, it is time to let it cool. Let out steam so that it won’t condense inside the storage container and ruin the pie.

The pie will take about 2-3 hours to completely cool down to room temperature. Then, you need to wrap the pie in multiple layers of plastic. 

For the outermost layer, you can use aluminum foil or a newspaper. This step is optional and serves the purpose of bonus protection against freezer burn.

Prepare to serve 

Thawing the pie on the counter will make the pie filling bleed and make the crust soggy. Always thaw the pie in the fridge for about 12-14 hours. 

Let the thawed pie sit on the counter so that it comes down to room temperature. This has to be done just before serving the pie. 

Reheating the pie at 325℉ for 15 minutes in the oven makes the pie as fresh as freshly baked. Before serving, decorate the pie with a dollop of ice cream, whipped cream, or a sprinkling of cinnamon sugar.

How to refrigerate sweet potato pie?

Sweet potato pie contains milk and eggs, both of which are perishable ingredients. Therefore, the pie must be stored in the fridge within 2 hours of baking. 

The same goes for any sweet potato pie variations that contain cream, condensed, or evaporated milk products. 

Before you proceed to refrigeration, you need to let the pie come to room temperature. Touch the bottom of the pie, if you do not feel any warmth, you are good to go. Wrap the pie in aluminum foil before placing it in the fridge and consume it within 3 days (2).

How to reheat sweet potato pie?

If you haven’t got much time on your hands, you can reheat the pie straight out of the freezer. To do this, bake the frozen pie at 300℉ for 40-50 minutes. Reheating the thawed sweet potato pie only takes about 30 minutes at the same oven temperature.

When reheating a thawed and chilled pie or one with a pre-baked pie crust, keep the edges of the foil-covered with the foil. Remove it only before the last 10 minutes of the reheating.

How to make the best sweet potato pie?


  • 1 (1 pound) sweet potato
  • ½ cup butter softened
  • 1 cup white sugar
  • ½ cup milk
  • 2 eggs
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 (9 inches) unbaked pie crust


  1. Boil whole potatoes with their skin intact. This will take about 40-50 minutes depending upon the size of the sweet potatoes. 

Check the doneness by inserting a fork or skewer inside the potato. Place the boiled sweet potatoes under cold running water and peel their skin.

  1. Mash the sweet potatoes using a fork. Then beat in the butter. When fully incorporated, stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
  2. Beat the mixture until homogenous and smooth. When nice and smooth, pour the filling into an unbaked pie crust.
  3. Bake the pie in a preheated oven at 350℉/175℃ for 55-60 minutes. Check the doneness by inserting a knife in the center. The knife should be completely free of any pie crumbs.

Nutrition facts Serving Size: 1 piece, 1/6 of recipe (173g)

Calories 198 kcal 
Protein 4 g 
Carbs 38 g 
Fat 4 g
Cholesterol 0 mg 
Sodium 111 mg

Other FAQs about Pies that you may be interested in.

How long can apple pie last in the fridge?

What is the best way to cut apples for apple pie?

How to freeze sweet potato pie?

Can you freeze Costco pumpkin pie?


In this article, we answered the question “Can you freeze sweet potato pie?”, and how to freeze a sweet potato pie?


  1. Oke, M. O., and T. S. Workneh. A review on sweet potato postharvest processing and preservation technology. Int J Agric Sci, 2019, 9, 001-014. 
  2. Shelf life guide. Cornell University, Institute of Food Science.  
  3. Nichols, J. Tips for freezing homemade pies. 2017. Michigan State University.
  4. Christy, Bernice W., Ruth E. Baldwin, and Georgia Amick. Effects of freezing on a modified cream pie filling. University of Missouri, College of Agriculture, Agricultural Experiment Station, 1964.

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