Freezing pies in advance

[Anonymous]

We're having Thanksgiving at our house on...Thanksgiving but then are heading to MIL's house that weekend for another Thanksgiving. I'm making a pumpkin pie for Thanksgiving Day as well as taking with me on the weekend.

I read somewhere that I can make the full pumpkin pie, crust and filling, and then freeze the whole thing and later pop it in the oven to bake (without defrosting). Anyone try this?

I'd like to make all three pumpkin pies on Thanksgiving morning, freeze two of them immediately to bake and take on Saturday.

[Anonymous]

I don't think you need to freeze. A pie baked Thursday morning should be fine in the fridge for a couple of days, then reheat on Saturday.

[Anonymous]

Anonymous wrote:I don't think you need to freeze. A pie baked Thursday morning should be fine in the fridge for a couple of days, then reheat on Saturday.

Agree with this. Keep it refrigerated until you leave. A custard pie like pumpkin should be kept chilled and then only kept out for 2 hrs or less.

[Anonymous]

I bought an already baked pie and cake and put it in the freezer to take when we travel. I plan on simply thawing in the fridge. When I bought a cheesecake from the Cheesecake Factory, instructions say to thaw in fridge for a couple of days. This will be the same with our Thanksgiving dinner I have pre-ordered.