Filling: Pumpkin, Sugar, Milk, Eggs, Corn Syrup, Modified Food Starch, Nonfat Milk, Spice, Salt, Carob Bean Gum, Carrageenan, Dextrose.Crust: Wheat Flour, Shortening Butter Blend (Palm Oil, Butter [Cream, Salt]), Palm Oil, Water, Soybean Oil, Salt, Dextrose, Yeast, Mono- and Diglycerides.
Place oven rack in center position. Preheat oven to 375degF. Remove pie from box and plastic wrap. Keep pie in original foil pan. Leave pie on counter while oven is preheating.Place frozen pie on center of baking sheet lined with aluminum foil. Place in center of preheated oven.Bake 65–75 minutes or until crust is golden brown and filling has a firm outer edge and semi-firm dome shaped center. Filling will firm during cooling. Since ovens vary, adjust time and temperature as necessary.Leave pie on baking sheet and remove from oven with oven mitts. Do not handle pie by edge of pan. Cool for about 2 hours before cutting and serving. Keep frozen. Keep frozen until ready to bake. For food safety and quality cook before eating to an internal temperature of 160degF. Store leftover baked pie loosely covered in the refrigerator for up to 3 days.
Always refer to the actual package for the most accurate information