So Christmas is at my house this year and that means I'm venturing into the world of pie. Haven't done very many of these in my lifetime. Anyway I'm going to make quite a few as I'm unsure of how much everyone will eat and too much is always safer than too little. SO my question is...can I freeze a whole pie, or parts of one if it doesn't get eaten? Now my MIL freezes her cherry and apple pies but they always taste freezer burnt (but EVERYTHING from her freezer does because it's about as old as I am)
And what about Pumpkin and Chocolate cream (made with pudding) would they hold up?
Any hints, tips, or tricks are greatly appreciated. 
here is some information for you
http://www.kraftfoods.com/kf/CookingSchool/FreezingBakedGoods.htm
Freezing Pies
To freeze baked fruit or nut pies, cool pie completely, then wrap pie (in pan) tightly in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to serve, thaw in refrigerator. Bake at 325°F for 15 to 20 minutes or until heated through, if desired.
To freeze unbaked fruit pies, assemble as directed in recipe, except do not cut slits in top pie crust. Place unwrapped pie in freezer until completely frozen. Remove from freezer, then wrap pie (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to bake, do not thaw. Unwrap frozen pie and cut slits in top of pastry. Bake at 425° for 15 minutes. Reduce oven temperature to 375°F, and bake 30 to 40 minutes or until juices form bubbles that burst slowly.
To freeze baked or unbaked pie shells, prepare shell as directed in recipe. Cool completely if shell is baked. Place shell in freezer, unwrapped, for 1 hour or until crust is frozen, then wrap shell (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 2 months. It is not necessary to thaw pie shells before baking or filling.
Custard and cream pies, such as pumpkin and banana cream, do not freeze well.
or
http://busycooks.about.com/od/makeaheadrecipes/a/freezedesserts.htm
My family freeze pies all the time. We make a ton every year before thanksgiving and freeze them in tightly sealed plastic bags or well wrapped in plastic wrap and foil. We make apple, pumpkin, pumpkin praline, cherry, blueberry. I don't know about freezing the chocolate cream pie.
Take them out of the freezer to thaw in the fridge (if necessary based on ingredients) or set on the counter. Always still perfect.
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