I bake and freeze my pumpkin pies all the time. Up to a month. I have never had any problems with the filling separating. I freeze the whole pie. The crust gets a little soggy the longer it is frozen, but no worse than with any other pies. I use frozen pie crusts in aluminum tins and freeze them in the same tins. Whatever we don't eat for Thanksgiving I freeze for Christmas. Just one less thing to worry about. Wrap in foil and freeze. Thaw in the fridge.