this isn't about cracking. personally, I don't care about cracks but do care about overbaking. the solution is to watch carefully and pull out the pie when it is still slightly loose (the knife comes out with a little pasty, not liquidy, pumpkin on it.) My comment is about freezing a pumpkin pie. I have always read, and heard, from experts, all saying that it shouldn't be done; a custard, which is what the filling is, does not responde well to freezing and thawing. Always accepted that as face value, with a nagging question in the back of my mind: frozen pumpkin pies are a big product at the supermarket. This year, my pies came out perfect, so I stole a small wedge, wrapped it well and froze it. Next morning took it out, let it thaw. it was perfect and delicious. The custard didn't separate at all. Not sure why, but next year, my pumpkin pies get made ahead and frozen.

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