Baked pumpkin, pecan and fruit pies can be frozen. Do not freeze custard pies, cream pies or pies with meringue toppings. When freezing a baked pie: Cool the baked pie to room temperature, wrap tightly with foil, and freeze. To serve, thaw wrapped pie at room temperature 30 minutes. Heat oven and cookie sheet to 350°F. Heat pie on cookie sheet 30 minutes.