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You can freeze both baked and unbaked pie crusts. An unbaked crust will keep for 2 months in the freezer; a baked crust will keep for 4 months.

In general, store-bought pies last two to four days after their printed date in the refrigerator and about six to nine months in the freezer. Pumpkin pies purchased from bakeries likely do not contain preservatives and, therefore, should be treated like homemade pies.

First, let the pie cool to room temperature. Next, wrap it in two or three layers of plastic wrap and place it in the freezer. Be sure to enjoy it within about four months.

David advises, “Baked pumpkin pie or other pies containing eggs and/or dairy such as pecan, custard, or chiffon pie should be stored refrigerated; they'll keep in the fridge for three to four days. I like to transfer the pie to a shallow, lidded storage container, but plastic wrap or a storage top can be used as well.”

A baked pie can be frozen for 6 months, a longer freezing time than an unbaked pie. Loss of quality increases with the length of time in the freezer.

“It's best to freeze whole baked pies” after they've cooled, she says. “Wrap them tightly in plastic wrap and a layer of foil and freeze until firm. Thaw overnight in the fridge. If you're able, I'd recommend refreshing the pie in an oven, wrapped in foil, to re-crisp the crust.”

Ideally, apple pie (or any fruit pie) should be stored in the refrigerator, either with a lid or covered tightly with plastic wrap. It will last up to 4 days in the refrigerator, but always be sure to check in on your leftovers to make sure they still look and smell good before diving in.