Planning and preparation: the two key factors in getting your Thanksgiving meal on the table. You can start your shopping in advance, chop your vegetables and store them in the refrigerator, or defrost your bird.

But an easy way to knock out an entire dish before the big feast is to make and freeze a dessert. Of course you can make a bunch cookies and throw them in the freezer, but did you know you can freeze them pumpkin pie?

Yeah! You can freeze pumpkin pie before Or after cooking it. If you just finished making it or just threw the filling into the pie crustlet it cool to room temperature before tossing it in the freezer. This helps reduce any crystals that might form and make your pumpkin pie less flavorful. We recommend using an aluminum pie mold so it freezes faster. Faster freezing means fewer crystals and therefore delicious pumpkin pie.

If you’re making pumpkin pie straight from the freezer, which is entirely possible, you’ll need to add some baking time. And if you ever find yourself with extra pumpkin pie fillingyou can also freeze it!

You can store pumpkin pie in the freezer for about a month. Once frozen and ready to serve, remove your pumpkin pie from the freezer 12 hours in advance. Stick it in the fridge (not on the counter to thaw at room temperature! Hello, soggy crust!), and serve it cold. Or heat it at 200 degrees for 10 minutes. Garnish with fresh whipped cream and enjoy the fruits of your labor.

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