Pumpkin or Pecan Pie vs Custard or Chiffon Pie
Compare storage conditions using exact official US food chart rows.
US FoodSafety.gov · Compare conditions
After baking, the pie type matters. Pumpkin and pecan pies have a freezer quality period, but the chart advises against freezing custard or chiffon pies.
| Actual food condition | Refrigerator, 40°F / 4°C or below | Freezer, 0°F / −18°C or below (quality) |
|---|---|---|
| Pumpkin or pecan pieAfter baking | 3–4 days | 1–2 months |
| Custard or chiffon pieAfter baking | 3–4 days | Do not freeze |
Which date should I enter?
Use the date the food entered the specific condition you selected. Opening, cooking and prompt cooling can change which reference applies. A date is not a substitute for handling history or a package use-by instruction.
Important distinction
Never apply the freezer date of one pie type to another, even if both were baked on the same day.
Safety: These are general reference intervals. Refrigerator figures assume promptly handled food kept at 40°F / 4°C or below; freezer periods concern best quality. This comparison cannot establish that food is safe to eat.
Source: FoodSafety.gov Cold Food Storage Chart, reviewed September 19, 2023. Methodology and limitations.