Did someone say freeze and bake pies?! We love freezing apple pies to get ahead of the baking game. We wrote a full article on our blog about how to do this most effectively, which you can check out here: Freeze and bake fruit pie. We don't recommend using this same approach when it comes to custard-based pies, like pumpkin. (It tends to get watery and the texture is compromised upon thawing.) You can, however, freeze the crust for your pumpkin pie and the unbaked pumpkin pie filling separately if you like. They will last in the freezer for up to one month in advance. As for side dishes, we recommend approaching each one as a case-by-case basis, as some recipes freeze well while others do not. Consider giving our Baker's Hotline a call if you'd like to talk through freezing specific recipes. Happy baking! Kye@KAF

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