I have frozen butternut squash pie, which I think would be equivalent in texture. It comes out just fine. I do not have a food saver, but simply put it in an airtight container and into the freezer. I don't recall thawing technique, but I think I thawed them in them in the refrigerator. I think it depended on how fast I wanted to eat them. I didn't freeze whole pies, but individual slices (there are just the two of us).

Ty pqtex. My, almost 90 year old, granddad lives with me, so he too may eat some. However, he's finicky and may not eat any. I won't know until it's made. There are some things he won't even taste, and I can't remember if he had some last year or not. It can be like taking care of a child at times. Aside from apple, it's my favorite pie, but I really don't have much of a sweet-tooth, so freezing individual slices may be a good idea.

I have a few squash left, if the sweet potato comes out good, maybe I'll try one with the squash next. I'm guessing it's along the same lines as sweet potato or pumpkin?

Yes, butternut squash is equivalent to pumpkin. I have read that most of the canned pumpkin that is sold is really butternut squash, but I don't know if that's accurate or not. I love the butternut squash made into sweet breads and pie. In addition to the pie, I also freeze it raw/shredded and cooked/pulp for different purposes. One squash goes a long, long way! I didn't answer your question about the spinach/ricotta pies because I haven't had that combination to freeze, but I have frozen spinach quiche and different dishes that had ricotta. All successfully. I don't recall any separation or problems with it.

Both pumpkin and winter squash are squash in the vegetable kingdom under the edible gourd section. The canned pumpkin is Curcurbita moschata "Dickinson" a winter squash butternut variety, and the carving pumpkin is Curcubita pepo, a winter squash too but doesn't taste good in a pumpkin pie because it is so watery it never would hold together to become a "puree" which is what canned "pumpkin" is - a winter squash puree. If you want to make your own puree, grow or buy the good ol' Butternut/Buttercup, or lovely Red Kuri, or Kabocha, or my favorite because of the unusual blue skin color - Queensland Blue, but then I usually can't wait for it to be pie and bake chunks of it with brown sugar and butter, several times because they grow huge.Don't buy the Sugar or Pie Pumpkin because, though they are cute, they don't have much "pie" flavor and taste just boring bland.

Freezing a whole pie is not a good idea because to defrost it you get the outside thawed but the inside still has ice crystals. Better idea is to cut into slices and freeze individually (I use wax paper) and then put all of them in a freezer (Food Saver vacuum sucker) bag. I also freeze some little baked fancy crust cutouts like leaves or acorns to pop on the top before serving.

Nancy

Thank you all who responded. Here's a few pics of the ricotta spinach pie as it came out of the freezer. It was delicious! I am still getting used to the vacuum bagging. Next time I think wrapping the slices in wax paper might be good, but this worked out okay.

Thank you once again! and I'll try to post pics of the sweet potato pie when I open one of the packages.