Marie Callender's® Pumpkin Pecan Streusel Pie. From my kitchen to yours since 1948™. New. Made with real pumpkin. Extra flaky crust made from scratch. Net wt 38 oz (2 lb 6 oz) 1.07 kg
Filling: Pumpkin, Sugar, Water, Eggs, Nonfat Dry Milk, Modified Corn Starch, Spice, Soybean Oil, Salt, Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Hydrogenated Soybean Oil, Water, Dextrose, Salt, Sodium Metabisulfite. Pecan Streusel: Pecans, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Palm Oil, Brown Sugar, Sugar, Salt, Spice, Dextrose.
Keep frozen; must be cooked thoroughly. Serve with a Dollop of Reddi Wip®. Baking directions: conventional oven. Do not prepare in toaster oven. 1. Preheat oven to 375 degrees F. Remove plastic wrapper from pie. Set streusel topping aside on counter. 2. Bake pie on baking sheet in center of oven 60 to 65 minutes. 3. Remove pie from oven on baking sheet. Never lift pie pan by the edges. Crumble topping while still in the bag to desired crumb size. Sprinkle onto center of pie. Use a fork to evenly distribute crumbs to the edges of the pie. 4. Bake pie an additional 10 minutes. Streusel topping will bake to a rich golden brown. Handle carefully; it's hot! 5. Check that pie is cooked thoroughly to 165 degrees F. Pie is fully baked when knife inserted in center comes out clean. 6. Let cool. Pie will slice and serve most easily when cooled at least 2 hours. For food safety and quality: Keep frozen; do not thaw. Ovens vary. Adjust cooking times as needed. Pie must be cooked thoroughly. Read and follow these cooking directions. Refrigerate unused portion for up to 3 days after baking. For more information call 1-800-595-7010. Marie's baking tip: If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking.
Always refer to the actual package for the most accurate information