Pumpkin, Whey, Enriched Flour (Wheat Flour, Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Skim Milk, Vegetable Oil (Palm, Soybean), Eggs, Water, Corn Syrup, Contains 2% or Less: Modified Food Starch, Maltodextrin, Salt, Corn Flour, Spices, Carrageenan, Natural Flavor, Sodium Tripolyphosphate, Dextrin, Dextrose.
Baking Directions: 1. Preheat oven to 375 degrees F with a baking sheet placed on the center rack. Remove the frozen pie from the carton and remove the protective packaging. Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up. 2. Bake at 375 degree F for 70-75 minutes or until the crimped edges are a golden brown and the outer edges of the filling have a firm set. Some browning of the filling is normal. The center of the pie filling (the middle 4-5 inches) will still have a soft set and when shaken, will shake like a gelatin consistency. The center filling will firm during cooling; do not overbake. If the filling edges are not firm, continue baking for an additional 3-5 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. 3. Remove the baked pie from the oven while it is still on the baking sheet. Caution - never handle pie pans by the edges because the filling is hot. 4. Let it cool at room temperature for 45 minutes for a warm pie or 2 hours for a cooler pie. Cover uneaten baked pie portions with aluminum foil and store for up to 2 days at room temperature or up to 4 days when refrigerated. Keep frozen until ready to bake. Cook to an internal temperature of 165 degrees F.
Keep frozen.
