Saving too much cooking for Thanksgiving day can make even the most skilled home cook feel crunched for time. Making pies in advance and freezing them is a good way to get ahead, but you may have experienced the pain of freezer burn before. We don’t recommend freezing pumpkin pie—the texture doesn’t keep well—but we do have a foolproof method for freezing pecan pies without damaging them.
Scrape the pecan filling into a pre-baked crust and then freeze it until it’s firm. This will take 2 to 3 hours. Make sure to place the pie plate directly on a freezer shelf so the pie remains level as it freezes. Take the pie out of the freezer and wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer for up to one month. On Thanksgiving day, take the pie straight from the freezer, unwrap it, and bake it for 30 minutes longer than the recipe specifies.