freezing pies??

[boogiemomz]

[posted this in "what's cookin" thread, but i think we get more traffic here...]

my baby is due any day now and i was thinking of making some pies to have for a thanksgiving meal with DH and the new little one (we are taking out the rest from whole foods' thanksgiving menu--keep it simple!!). i wanted to make a pumpkin and a pecan pie, but i'm not sure how best to freeze them. i think i should freeze the pumpkin pie before baking, but i read somewhere that nut pies like pecan pie should be baked before freezing. i've never frozen homemade pies before, and would love to hear your experiences, good, bad and ugly, so i can avoid disaster after i go to the trouble to home-make them (crusts and all).

added: when i looked at the pumpkin pie recipe, it said to freeze and then bake the crust before adding the filling. is that common? would i then just freeze after putting the filling in the baked crust? i guess i'm just nervous about putting a pie w/ baked crust in the freezer, afraid it would get soggy, but maybe i'm wrong about that...

also, feel free to direct me to your favorite pie recipes... i'm thinking of a buttermilk pumpkin pie recipe that i found online that looks yummy, but am open to suggestion if you have strong feelings about this!