Always prebake the bottom crust when freezing....I like frozen raw....in a prebaked bottom crust....helps to keep it from getting soggy.

Personally, I don't recommend freezing a fully baked pumpkin pie. The filling can sometimes separate from the crust and get a bit watery. What you can do is make the crust and pre-bake it as Linda suggested. Let it cool and wrap well for the freezer. Make the filling and store it separately in the fridge or freezer (depending on how far ahead you're doing it). Thaw the crust and filling, give the filling a good whisk, then fill and bake the pie. I've done this and it works well.

On the other hand, I've frozen a fully baked pecan pie with great results. You should be fine with that. FWIW, I found this link/video online for freezing unbaked pecan pie.

https://www.cooksillustrated.com/articles/111-how-to-make-pecan-pie-in-advance

I always bake to completion and then freeze.

Even when I make my Christmas Tourtieres. If I make a couple of extra I bake and then freeze.

I have successfully frozen pumpkin pies for ages. Usually when I make one, I make two because it’s less hassle than making one two times. The second one goes into the freezer and I’ve never had any issues with wateriness or the filling shrinking.

I think the pumpkin pie depends on your filling. If it's very airy and fluffy, or tends toward wateriness, it might not freeze so well. If it's denser and creamier, it should be fine. I'd cover the top with plastic wrap right on it, sealing out air, so it won't get weird. Make sure it's fully set and 100% cool before covering it to make sure it's fully steamed out and keep the plastic from sticking. The pecan pie should freeze fine. Is the pork pie a tourtiere? Two crust fully filled pie? If so that should freeze just fine.

None of these pies will free well raw unless you have a blast chiller, each for its own reasons.

Would it be any more time or effort to freeze only the crusts, making the filling ahead separately, then assembling and baking day before, or day of? IMPE, both pumpkin and pecan pie fillings can be made pretty quickly.

Could uncooked fillings be frozen, or should they be refrigerated?

Just musing here...

I would do as Carolb suggests above, and freeze only crusts and assemble/bake the day before. But if you want to freeze the whole pie, then bake, and make absolutely sure they come to room temp and all steam is released. My major mistakes in freezing previously baked items is not being patient enough to let them cool completely before packing and placing in the freezer.

I often make a stack of pie crusts, all rolled out, and freeze them to use later, I find the crust to be the most time consuming part of making pies. I have frozen fruit for filling separately, things like peaches and cherries, then just thaw everything, quickly make the filling and the pie goes in the oven. It works pretty well.

I've also baked and frozen pies, and that works OK too, although I've only done it with fruit pie, never with custard based ones like pumpkin.

Annie

Oh I like that idea of rolling the crust out before freezing!

I do not have a very large freezer, so that might work very well for me.

I made the pork pies today - (still in the oven). So we are going to eat one today and tomorrow and I'm going to try freezing the other one and see how it goes. I usually have 2 for Christmas day but last year there was a pie and a half left over so I think 1 will be enough, I'll just cut the wedges a little smaller.

lindac92 This might work for me! We've recently moved into a place with a very prolific peach and cherry tree! Put em in the pie plate, freeze, foodsaver, freezer. Add sugar and whatever before freezing or after thawing?