AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Unfortunately, the pumpkin pie I baked and took out of the oven last night at 10pm was forgotten on the kitchen counter until just now (6:30am). Is it safe to put it in the refrigerator now and eat it later today? Thank you.
Answer Hi Julie,
While it is probably safe, the recommendation is to refrigerate pies made with milk and eggs, ingredients that have a high moisture and protein content that, when stored at room temperature, can attract bacterial growth.
I know you've seen pies at grocery stores at room temperature. Commercial recipes are formulated with shelf-stable ingredients, such as preservatives or antimicrobials -- allowing them to be at room temperature. We do not have the same ingredients at home, therefore the recommendation to refrigerate for safety.
