Freeze Your Pumpkin Pie and Save Precious Time (and Oven Space) on Thanksgiving

The thinner vessel will allow the dessert to freeze faster and reduce the buildup of ice crystals on the pie's surface, which can ruin taste and texture. A disposable pan also keeps your fancy glass or ceramic pie pans free for future use.

Cool the pie at room temperature on a wire rack. Failure to cool the dish adequately allows steam to form under the cling film seal. This extra moisture can ruin the texture of your flaky crust.

Wrap the pie in several layers of plastic until it is tightly sealed. Fold a second outer layer of aluminium foil or newspaper around the dessert and tape the edges for extra protection against freezer burn and refrigerator odor.

Label the pie with the current date and store on a level freezer shelf until solid. If properly cooled and wrapped, the pie will stay fresh for a month.

The day before your celebration, remove the pie from the freezer. Discard the wrappings, and defrost in the refrigerator. Allow the item at least 12 hours to thaw. Avoid thawing at room temperature or in the microwave because these methods cause condensation on the pie. Remember, added moisture will soak into the crust and make the dessert soggy. Ensure the pie remains level in the refrigerator as it defrosts.

Once the item has thoroughly thawed, place the dessert on a decorative plate and let it reach room temperature for serving. If your pie has any dents or blemishes, whipped cream, icing sugar, and an extra dash of cinnamon make for a delightful cover-up.