Does Pumpkin Pie Need to Be Refrigerated? Here’s How to Store Every Holiday Pie

Should pumpkin pie be refrigerated? What about other popular holiday pies, like pecan and apple, and less well-known but equally delicious options like meringue pies or cheesecake-pie hybrids? And, does it make a difference if you made the pie or bought it at the store? Most pies taste better when served at room temperature or warmed, but that doesn't mean they can sit out indefinitely. Add leftovers to the mix, and safe storage of your pie assortment can get confusing fast. 

To keep every slice at its best, use our guide to which pies must be refrigerated and which can stay on the counter.

Keep These Pies in the Fridge

Grocery store bakery pies are often displayed at room temperature, but those versions are made with preservatives that allow for ambient storage. Homemade pies containing perishable ingredients need to be refrigerated to prevent food-borne illness. When in doubt: If the filling contains eggs, dairy, or meat, it belongs in the fridge. According to the USDA, these pies require refrigeration:

Refrigerate: Custard and Curd Pies

Custard pies and tarts, such as pumpkin, pecan, and persimmon, feature egg-thickened fillings that settle into beautifully smooth, sliceable custards. After baking, they typically need two to three hours to cool to allow the egg proteins to firm up, and often benefit from several hours of chilling before serving. Many custard pies, like this featherlight Deep-Dish Pumpkin Custard Pie, are actually best enjoyed cold, though you can bring them to room temperature or gently rewarm them if you prefer. 

Fruit curd pies, like Cranberry-Meringue Tart and Lemon-Cranberry Meringue Pie, also fall into this category, thanks to their rich egg content. Refrigerate them after they've cooled completely. Meringue toppings should always be made and torched just before serving for the best texture. 

Refrigerate: Chiffon and Mousse Pies

Chiffon and mousse fillings use eggs and/or dairy aerated with whipped cream, gelatin, or meringue, like in this cranberry chiffon stunner. They require several hours to set in the refrigerator and should remain chilled until serving. Due to their light, delicate texture, these are best eaten within two days, though they will be safe for up to four days.

Refrigerate: Cream and Dairy-Rich Pies

Lush pastry cream-filled pies, such as Coconut Cream Pie, are heavy on dairy (and often eggs), and must be refrigerated. Cheesecake-style pies fall into the same category.

Refrigerate: Savory Pies

Not all pies are sweet—and a holiday brunch wouldn't be complete without a seasonal quiche. Savory tarts and meat-based pies containing eggs, dairy, or proteins should be kept refrigerated for up to 4 days. If starting with leftovers—as in this Thanksgiving-Leftovers Shepherd's Pie— keep storage to one day.

Don't Miss

6 Common Food Storage Mistakes to Avoid, According to Food Scientists

Thanksgiving Solved! We've Got the Answers to Your Most Common Thanksgiving Dinner Questions

Pies That Can Sit Out

Fruits and berry pies containing no eggs or dairy in the filling, like classic apple and pear, can be stored at room temperature for up to two days. In fact, they often improve after 24 hours on the counter, allowing the juices to thicken and the filling to fully set. Leave them in a cool spot out of direct sunlight and cover with plastic wrap, foil, or a pie dome. If preparing further in advance, you can refrigerate fruit and berry pies for up to 7 days.

Storing and Reheating Pies

No matter the pie, whipped cream toppings should always be added just before serving—they will wilt and weep over time.

Storing In the Refrigerator

Wrap cooled pies in plastic wrap or store in an airtight container in the fridge for up to four days. Before serving, let them come to room temperature or warm briefly in the oven. Once out of the fridge, they shouldn't sit at room temperature for more than two hours.

Freezing

Most pies freeze well for up to four months. Once completely cooled, double-wrap the pie in plastic wrap, then wrap it in two layers of aluminum foil before freezing.

Don't freeze: Some cream, custard, and curd pies are too delicate to freeze—the fillings become watery or separate from the crust upon thawing.

Freeze with extra care: Heartier pies, like pecan and pumpkin pies, can be frozen with extra care and proper wrapping.

Reheating

From the refrigerator: Let the pie come to room temperature, then unwrap it and place it on a baking sheet. Cover loosely with foil and warm in a 350-degree oven for about 10 minutes. Individual slices can be microwaved for 15 to 30 seconds.

From frozen: Thaw overnight in the refrigerator, then bring to room temperature or reheat as needed.