Freeze your pumpkin pie unbaked. Prepare the pie shell and filling as usual. Have the filling cold before adding it to the unbaked, chilled pie shell. Package and freeze.
When you are ready to use your pie, bake it without thawing at 400F for 10 minutes. Then reduce the oven temperature to 325F to finish baking. Use the pie within 4-5 weeks of freezing for best quality.
Reference: Freezing Prepared Foods, Pm 799, Iowa State University Extension
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