I’ve been the family’s pie baker for 42 years. I have always made my pumpkin (and pecan) pies ahead of the holidays and frozen them. And they have NEVER separated from the crust. After the pies have cooled, I place then on a level shelf in the freezer. The next day, I place them in a ziplock bag and using a straw, I suck out the air to essentially make them vacuum-packed. When day to serve arrives, I unzip and allow the pies to thaw in the car as we travel, or set on counter to thaw at home. Wonderful every time, this Thanksgiving was no exception. All 5 pies were gone befor the weekend arrived.

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