Yes, this recipe freezes very well because it has a low moisture content. It's particularly useful for Thanksgiving if you want to bake them a couple of weeks beforehand to save time.u003cbr/u003eTo freeze, allow it to cool completely then wrap thoroughly in plastic wrap, then aluminum foil or place in a freezer safe bag or container. Store flat in the freezer and do not stack anything on it.u003cbr/u003eWhen ready to thaw, inspect the plastic wrap to make sure there is no condensation or anything that will add moisture to the pie. Thaw in the refrigerator overnight. When getting ready to serve, allow to sit at room temperature for 10 minutes, then bake for 10 minutes at 350.