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?

once the berries have been cooked, no harm will come from freezing them. Here's the recipe for the curious. RASPBERRY FRANGIPANE CAKE (Serves 12) This is good made the day before and covered with plastic wrap. 7 oz. almond paste 7 oz. unsalted butter, softened 1 cup plus 2 tbsp. sugar 1 tsp. vanilla 5 eggs 1 cup sifted cake flour 1 1/2 cups whole raspberries Preheat over to 350 degrees. Butter and flour a 9-inch cake pan. (I like to use a springform pan.) Use a food processor or a mixer w/ a paddle attachment to cream the almond paste, butter, and sugar until smooth and light. (Some almond pastes stay chunky for a while.) Add the vanilla and eggs, beating well and scraping down the sides of the bowl after each addition. By hand, gently fold in the flour until the batter is just barely combined. Fold in the raspberries. Avoid overmixing, or the cake will be tough. Pour the batter into the prepared pan and bake until the top is nicely brown and a toothpick comes out clean, about 50-55 minutes. Cool completely before removing from the pan. Serve this moist cake plain, or in a pool of raspberry sauce, or with whipped cream topped with a few raspberries. (Raspberry sauce: Press 2 c. raspberries through a fine strainer to puree them and remove seeds. Make a simple syrup by stirring together 3 tbsp. water and 1/4 c. sugar in a small saucepan and bringing to a boil. Cool. Stir the puree and simple syrup together. Keeps in the refrigerator for a week, or freeze.)

As Lascatx pointed out, the foil is there to keep the water from seeping into the cake. The hot-water bath (Bain Marie) is necessary in custard-type cakes, such as this one. It helps by protecting the cake from direct heat, and gently bakes it to creamy perfection. Most custard cakes do not freeze well. Meaning, the cake will not have the same creamy texture once it's thawed. It won't be inedible, just not as smooth. However, covered and refrigerated, a cake of this type will keep at least one week. Maybe two, though inconclusive. Being a hardcore chocoholic, I wouldn't know anything about that. Sol

a user friendly recipe you might be interested in is as follows. 1 cup shortening 1/2 cup softened butter 3 cups sugar 6 large eggs 2 tsp.vanilla extract 1 (oz) bottled red food coloring 3 cups all purpose flour 2 tbs. unsweetened cocoa 1 tsp. salt 1 cup milk beat first 3 ingredients at medium speed with elec. mixer until fluffy,add eggs , one at a time , beat just until yellow disappears , stir in vanilla and food coloring until blended. combine flour ,cocoa and salt , add to shortening mixture alternatly with milk beggining and ending with flour mixture, beating just until blended. spoon batter into greased and flowered cake pan. bake at 325 for 30 minutes or until a toothpick comes out clean