Why pumpkin pie needs to be refrigerated

Grocers display pumpkin pies on store shelves without refrigeration, yet cooks who make pumpkin pies at home are instructed to refrigerate the perennial fall favorites.

"The difference in recommendations is due to the formulation of the pie recipes," Karen Blakeslee, K-State research and extension food scientist said.

A traditional homemade pumpkin pie, which typically is prepared with eggs and milk, has a high moisture content that, if stored at room temperature, will attract bacterial growth, Blakeslee said.

Recipes for commercial pumpkin pies are formulated with shelf-stable ingredients, including preservatives and antimicrobials that discourage bacterial growth, she said.

If buying a commercial pumpkin pie displayed at room temperature, the food scientist advises shoppers to check the product label for "RT," which indicates the pie meets the requirements for display at room temperature.

She also advises shoppers to check "sell by" or "use by" dates, and after purchasing and cutting, to cover and store leftover pie in the refrigerator and use within two to three days.

More information about food and food safety is available at K-State Research and Extension's Southwind Iola office by calling Kathy at (620) 365-2242 or online at www.ksre.ksu.edu and www.rrc.ksu.edu.

Editor's Note: Kathy S. McEwan is a K-State Research and Extension family and consumer sciences and 4-H extension agent assigned to Allen County, Southwind Extension Dist-rict. She may be reached at the Iola office (620) 365-2242 or by email at kmcewan@ksu.edu.