I made this pie as part of my marathon pre-baking session to get as much of my Thanksgiving dinner done and frozen before hand surgery the week before Turkey Day and when I saw it listed as part of All Recipes' make-ahead menus I gave it a try. I was most concerned about whether to pre-bake or not as I only had experience with pre-freezing apple pies, not pumpkin. I checked around online and ascertained that in order to have success I should prepare and bake this pie as per the instructions in recipe then cool completely. Once completely cool I wrapped it well in plastic, then in foil then froze. It is essential that this pie not be frozen with any seafood or it will develop a seafood odor and taste. I took my pie out of the freezer on Monday night and began thawing it in the refrigerator for Thursday's dinner. It is essential to thaw the pie in the refrigerator and not at room temperature as at room temperature condensation will form on the outside of your pie (much like that which forms on the outside of a glass of ice water when it hits room temperature) and your crust will absorb this condensation and become soggy. If you thaw the pie in the fridge' no condensation forms hence no soggy crust.
This pie was delicious and received rave reviews from my guests who were amazed it had spent a few weeks in deep freeze!
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I made this pie as part of my marathon pre-baking session to get as much of my Thanksgiving...