So last week I pre-baked my pumpkin chiffon pie crusts, cooled them to room temp, wrapped them up in foil as well as plastic bags, and put them in the freezer. Now that it is the day to prepare the filling and fill the crusts, how do you recommend I do that? Thaw the crusts before filling? Fill the crusts immediately out of the freezer? If thawing, should the crusts remain wrapped or be unwrapped and are they sitting on the counter or are they in the fridge? Thanks so much for your help!

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