10 Desserts I’m Baking and Freezing Now for Thanksgiving

Some dishes have to be made on Thanksgiving—turkey isn’t the same roasted ahead, mashed potatoes aren’t as fluffy days old, and Brussels sprouts are mushy reheated. So why not go ahead with some holiday prep? To help you stay calm and collected and keep everything running smoothly, here are 10 desserts you can bake today and freeze for T-day, including tips for how to freeze and thaw.

Simply Recipes Founder Elise Bauer says, “You can even easily freeze pumpkin pie, for storage up to a month. To freeze, let the pie cool completely to room temperature. Then wrap it with a few layers of plastic wrap, and then a layer or two of aluminum foil. Wrap it tightly so that the air touching the pie is minimal. To defrost, let the pie defrost slowly, for several hours or overnight in the refrigerator.”

Elise says, “Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month. To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.”

Elise says, “To freeze, wrap in plastic wrap first, then in foil to avoid freezer burn. Cranberry upside-down cake will keep for up to 3 months in the freezer. To thaw the cake simply leave out on your counter at room temperature overnight.”

Elise says, “To freeze the unbaked pie, wrap the assembled pie in plastic wrap, with as much air pressed out as possible. Then wrap the pie in a layer of foil; this will help keep the plastic wrap in place. Freeze for up to a month. When ready to bake, remove it from the freezer, unwrap, and place it into the oven. Bake as directed, adding on about 15 minutes to the baking time, or until the top is golden and the filling is bubbling.”

Contributor Sally Vargas says, “Freezing works best with a baked pie. After baking, cool the pie completely, wrap it in a couple of layers of plastic wrap and then in foil. Freeze for up to one month. Defrost in the refrigerator for several hours or overnight. Bring to room temperature before serving (and refresh in the pie in the oven for about 10 minutes at 350°F, if you like).”

Contributor Lisa Lin says, “To ensure a creamy and smooth ice cream texture, there are two things you want to pay attention to as you make the recipe. First, be careful not to over-whip the heavy cream, so be sure to stop mixing once you see stiff peaks. This should take about 3 to 4 minutes.”

Senior Editor Laurel Randolph says, “To Freeze: Tightly wrap the entire pie or individual slices with plastic wrap and place it in a zip top freezer bag. It will keep for a couple of months this way; defrost it in the fridge before serving.”

Contributor Stephanie Loo says, “This cake is very moist, so it will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake can also be wrapped and frozen for up to 3 months.”

Elise says, “This dense, sweet pie also freezes well. Bake as directed, allow to cool completely, wrap in a layer of plastic wrap and a layer of foil, and freeze for up to 1 month. Defrost overnight in the refrigerator.”

Bake the cake and cool it completely before wrapping it with plastic wrap. Don’t frost it until the day you’re going to serve the cake.