Let the pumpkin pie cool completely at room temperature
Cover the pie tightly with plastic wrap, aluminum foil, or an airtight lid
Refrigerate within 2 hours of baking
Store in the refrigerator for up to 3 to 4 days
Keep the pie on a flat shelf to avoid spilling
For longer storage, wrap the pie well and freeze it
Freeze pumpkin pie for up to 1 to 2 months for best quality
Thaw frozen pie in the refrigerator before serving
Reheat slices or the whole pie gently if desired
Keep the pie away from strong-smelling foods in the refrigerator