I always bake my pies the weekend before thanksgiving - one pumpkin, one sweet potato and one pecan. Let cool completely, cover with plastic wrap, then foil over the tops and into the freezer. I take them out to thaw on the counter in the morning for about 2 hours and then into the frig. They are perfect and delicious. I always cook the pies for the minimum suggested time and I don't remember them cracking.

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