These links may be helpful:

http://www.four-h.purdue.edu/foods/Freezing%20pies.htm

http://extension.psu.edu/food/preservation/news/2012/freezing-pies-and-pie-fillings

If you want to shrink wrap your pies freeze them first, that will help them stay on-shape better. I thinking baking first would probably work best.

Thank you all for your comments!

Lindac, I imagine that there shouldn't be too much difference between freezing pumpkin or sweet potato pies. After reading from grainlady's links, I'll probably thaw a short time at room temp before placing in fridge. How is the texture of your pumpkin pies after thawing? Is the filling similar to those not frozen? I'm not yet ready to try my own shells, I'll be using the store bought sheets (Pillsbury's were on sale last week here) and hopefully they won't fall apart too much from freezing. Last year I made the pies using preformed, frozen shells in aluminum throw-away pans. One step at a time.

Grainlady, ty for the links. I'm sure the ricotta pie will be better warmed up before serving (although, at the horror of my extended family, I'm notorious for eating nearly any food cold right out of the fridge,) even a lightly microwaved slice of the ricotta shouldn't be too soggy. I guess I'll have to hope for the best from the ricotta filling. If it doesn't work out, next time I'll freeze the ricotta and spinach pies before baking, then pop them in the oven frozen.

Kate, ty... I'll do just that! The weather forecast just extended our warm days until the end of next week, so I'll be waiting until then to bake the pies. I try to do my baking on the colder days.

Again. ty all for the advice and experience!

The pumpkin pie is fine after thawing...
I can't speak for store bought crusts in aluminum throw away pans....the baking properties of a pottery or glass pan are very different.
Try making your own crust....it's not hard and even a clumsy home made crust is better than a store bought in a throw away tin

Yeah, I may try making a crust next time, but I already bought the Pillsbury's in a box that you roll out and put in a pie pan. I'll be making the cheese myself (I've done that before) and mixing the spinach filling for the first time. More than one new major task is too much lol. My sister uses these, and I'm hoping they are better than the preformed frozen ones.

Read the ingredients label....that'll tell you the difference between them and a crust that's just flour butter salt and water.

I want to thank you all once again. Here's a few pics of the ricotta spinach
pie as it came out of the freezer. It was delicious! I think it was better after it was frozen and reheated. I am still getting
used to the vacuum bagging. But I think this was fine. I am learning that wrapping stuff in a light bag, or wax/parchment paper, then vacuuming, might be better.

Next time I think I'll do as Linda suggested and make my own crust, but for a first try, I am very happy with the results!

I'll try to post pics of the sweet potato pie when I open it.

TY all!