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?

That tiny 3 foot tall peach might be interesting to look at. This one is small enough that it can stay in a pot and for leaf curl, it is a 5 second job to get it sprayed. I have a small fig tree here that isn't really suited for my colder Z6, so its taken in to my garage for the winters. Its disease and pest free and has produced twice to far in 3 years. I wa sin the hospital this past summer and so the figs never got picked, They were all dried on the ground when I got back home. With very early blooming, I use a white plastic fabric draped over the trees if there is a predicted late frost. It helped save my plums that past year. I also use orchard mason bees that are very early pollinators. They go back into man made tubes about mid May, where they lay their eggs and put in food for the babies for teh following year. The open ends of the 1/4 inch tubes are plugged with mud, hence the name 'Mason'. They are non agressive and can pollinate 10 times more flowers compared to regular bees. This past spring, one of my Asian pear trees had big two fruits, thanks to the Q-tip cotton swab and manually pushing pollen around the blossoms. I will do that again next year, when the other two Asian pear trees show signs of flowering. With a small tree in a big pot and having the pot on wheels is an easy thing to deal with, for chasing for the sunlight. My next door neighbor hs a bug bunch of oaks, and pines that hover over my fence and cause most of my blueberry bushes to grow 'sideways'. They also also not producing very much in recent years. I can't fix that unless go out and cut the neighbors trees down. Some are huge, and were supposed to be removed this past summer, but he got the estimate at $6000 which was a bit much. He has a big shed that has trees growing out from underneath it. One has already grabbed into big aluminum ladder and has forced it up against the siding of the shed. I expect it will crack the wood siding by next spring, or at least destroy the ladder that can't be removed without chopping the tree down. My peach/plum is on the opposite side of the garden, where it sees sun from the rise until only about 3PM.

I got this one from my DSIL. Grasshopper Pie Chocolate wafer crust 1 1/2 cups finely crushed chocolate wafers (about 30) 6 Tbsp butter melted. Combine and turn into two 9 inch pie plate to form a firm even crust. Chill about 1 hour. Filling: 6 1/2 cups tiny marshmallows (about 11 1/2 oz) 1/4 cup milk 1/4 cup green creme De menthe 2 Tbsp white creme De cacao 2 cups heavy whipping cream (SIL uses Cool Whip) I wouldn't Chocolate curls In a large saucepan combine marshmallows and milk. Cook over low heat stirring constantly until marshmallow melt. Remove from heat. Cool stirring every 5 mins. Combine cream de menthe and creme de cacao. Stir into marshmallow mixture. Whip cream until soft peaks form. Fold into marshmallow. Pour into crust and freeze for several hours. Garnish with chocolate curls before serving. Makes two pies. Linda

I thought I remembered them being really particular about the cooking temp on the show, but that does not seem to be reflected here. Deep-Dish Apple Pie Cooks Illustrated, 9/2005 Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions. Makes one 9-inch pie, serving 8 to 10 All-Butter Pie Pastry 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface 1 teaspoon table salt 1 tablespoon sugar 16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes 3 tablespoons sour cream 1/3 cup ice water , or more if needed Apple Filling 1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon 1/4 cup packed light brown sugar (1 3/4 ounces) 1/4 teaspoon table salt 1 tablespoon lemon juice 1/2 teaspoon grated lemon zest 1/8 teaspoon ground cinnamon 2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note) 2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note) 1 egg white , beaten lightly 1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses. 2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. 3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees. 5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes. 6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes. 7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice. 8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar. 9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.