There are several old postings about freezing pies - but couldn't find those of interest in SEARCH.

However, for what it's worth - why not freeze those eggs? They can be mixed - yolks/whites and frozen in ice cube trays - making sure to note how many eggs were used to fill the trays, then make note of how many cubes to use per egg ratio - marked on the container.

I was skeptical at first - about quality - but found nothing to be wrong with the finished product when used. The yolks and whites can also be frozen separately the same way. Some advise adding salt or sugar and noting which eggs contain those, but I just freeze mine mixed plain.

However, if you really want to pre-make those pies, I think making them completely - shell, filling, bake, freeze would be best. Although partial baking - at least till set - then finish baking once out of the freezer - served warm (bake until knife inserted into custard comes out clean??).

I wish I could find those posts - by Ken - as to different ways to prepare/bake frozen pies - very extensive postings.

Bejay

There have been a number of posts re freezing pies by several members, but they tend to be buried in threads on other topics.

Iowa State Extension says pumpkin pies can be frozen unbaked. The filling and crust should be chilled before assembling. However, the freezer life is relatively short, approximately 4-5 weeks.

Other sources recommend baking the pumpkin pie, freezing and then thawing in the refrigerator. Recommended freezer life is 2-3 months.

We have friends who in the fall do assembly-line processing of pumpkin purée and make many pies, which they bake in disposable aluminum pans, freeze firm and then vacuum-seal. They turn out all right (though I'm not wild about their recipe).

Something which uses a lot of eggs and freezes very well is cheesecake. It could be a pumpkin cheesecake with a gingersnap crumb crust, which would be far more freezer-worthy than pumpkin pie.

Bejay's suggestion to freeze the eggs is probably the best and most versatile.

Below is a link to an earlier thread on freezing pies. Pumpkin is mentioned, but only in passing.

Carol

Here is a link that might be useful: Freezing Apple Pies?

Check here. Its an oldie but goodie and it does touch on freezing pumpkin and custard pies.

Here is a link that might be useful: Freezing Apple Pies?

Thanks all. I used to sell eggs and had a rather large flock of them but stopped a year ago and trying to get to the 'right' number of hens. When it's this time of year....my cup runneth over. I've frozen eggs before and am not really enthused about the results. I used the ice cube tray technique and packed the frozen egg cubes in freezer bags. It seems that the air in the bag, no matter how carefully you try to expel it, dessicates the scrambled egg and they're sort of shriveled and nasty no matter how quickly they're used. I know that yolk doesn't freeze well and gets 'chunky' when frozen too.

I usually give them away like other people give away zucchini, lol, or if that still doesn't take care of the surplus I donate them to our local charity food kitchen. they appreciate them a lot. But, I bake pies a lot, and thought that if I knew how to do pumpkin or sweet potato pies, it would be a good routine way to keep some for later. We love cheesecakes, so thanks for that suggestion reading lady........I only thought pumpkin because I knew I could unload eggs in it!

You might try adding sugar (sweet dishes) or salt (savory dishes) to the eggs per the NCHFP instructions to reduce the textural changes, if that's not something you've tried previously.

The only way I've had luck with freezing cubes is by vacuum-sealing them to prevent the intrusion of air. You could treat the eggs, pour all into a square pan or old-fashioned ice-cube tray without the divider, freeze and cut into cubes when frozen and then vacuum-pack.

It might be worth trying a small test-batch. If you're not happy with the results, you haven't risked much and those eggs could still be used in something like a quick bread or applesauce cake.

Since I love cheesecake and like having both dessert and appetizer types on hand, that would be my inclination for at least some.

Carol

Here is a link that might be useful: NCHFP How to Freeze Eggs

Just happened to remember something that might be worthwhile -

My step-grandmother used to make the BEST angel food cakes - she did them the "old-fashioned" way by hand. I still remember the long time it took for her to make me a birthday cake each year that I was there. Such devotion!

Anyway, her cakes were so great and many times I thought I would try to imitate her success. The only drawback was that it "took" 13 egg whites. Of course, when eggs only cost 10cents a dozen (depression) it was no problem. She also used the yolks to make a "golden" cake afterward, but, unfortunately, I don't have that recipe either.

Mlss* How about making angel food and golden yolk cakes - they freeze so great.

Also - I recently had a dessert made with torn angel food cake, mixed with strawberry jello and whipped cream - it was to "die for."

Jm2c**

Bejay

Read: * make long story short.
Read: ** just my 2 c's.

What about ice cream? It uses a lot of eggs. Pound cake would freeze very well and is versatile. Or, make the pumpkin filling (or sweet potato) and freeze to fill crust later.

Well, I made an absolutely stunning angel food cake yesterday and immediately when I took it out of the oven, put in a yellow butter cake. There went a dozen of eggs, now to do it twenty or thirty more times to catch up. LOL.