Can You Freeze Pumpkin Chiffon Pie Filling?

Christine Gallary
Christine GallaryFood Editor-at-Large
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.
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published Nov 12, 2014
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Q: I have a great pumpkin chiffon pie recipe and I would like to put the filling in muffin tins and be able to get them out and serve them over a vanilla sauce on a dessert plate.

Is there an easy way to get the filling out of the muffin tins?

Also, can I freeze the filling and use for a later time?

Maybe if I froze the whole thing it would be easier to take them out frozen and then serve them when they have thawed. Would they maintain their shape and consistency?

Sent by Kaye

Editor: If you line the muffin tins with plastic wrap before putting the filling in, that will make it easy for you to just lift the little discs out when serving.

Since chiffon usually involves beaten egg whites, I don’t think it will survive the freezing process, but I’ve never tried. Readers, have you ever been able to successfully freeze chiffon pie filling?

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Filed in:
Freezer Friendly
pie
Dessert