Food Protection Program
Baking pies
 Pumpkin pies are a favorite American tradition. Cooking and storing them safely will help to make sure no illness occurs. This is true for pies baked at home, in bakeries or grocery stores.
Refrigerate pumpkin and custard pies so germs that cause illness can't grow.
Germs that can make people sick can grow in pies kept at room temperature. They grow easily in foods made with milk and eggs. Therefore, refrigerate any of your pies with these ingredients, like sweet potato, custard, and egg tarts.
To be sure your pies are safe:
- Cool them at room temperature for only 30 minutes after you take them out of the oven.
- Then put your pies into the refrigerator to complete cooling, and to keep them cold.
- Keep pies in the refrigerator except during the time you're serving them.
- Bakeries and stores must put pies into boxes or containers only after they have been cooled and are cold.
- An exception: you may see pumpkin pies displayed at room temperature in the store. These are safe if you find a label on them which lets you know they are made from a recipe that keeps germs from growing for five days. Refrigerate the pie as soon as you get it home.
If you have questions, please call your local health department's Public Health Center or the Meat and Poultry Hotline at 1-800-535-4555.
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