Sara Lee� Oven Fresh Pumpkin Pie.
Pumpkin, Whey, High Fructose Corn Syrup, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Eggs, Vegetable Oils (Palm and Soybean Oils), Corn Syrup, Contains 2% or less: Skim Milk, Modified Corn Starch, Salt, Sugar, Cinnamon, Spices, Carrageenan, Sodium Tripolyphosphate, Dextrin, Dextrose, Natural Flavor.
Keep frozen. Baking directions: 1. Preheat oven with baking sheet on center rack of oven to 375 degrees F. Remove frozen pie from carton and remove overwrap. 2. Place frozen pie on preheated baking sheet on center rack of oven. 3. Bake pie at 375 degrees F 70-75 minutes until crimped edges are golden brown and outer edges of filling will have a firm set and some browning is normal. Center circle (4-5 inches) will have a soft set and shake like gelatin. Center filling will firm during cooling. Do not overbake. Note: if filling edges aren't firm, continue baking for an additional 3-5 minutes. (Ovens vary; adjust time and temperature as necessary. Filling temperature must be 180 degrees F). Baking tip: cover crimped edges of crust with aluminum foil before baking to avoid excess browning. Do not cover center of pie. 4. Remove baked pie from the oven while it is still on the baking sheet. Caution! Never handle pie pan by the edges! Filling is hot. 5. Cool pie on baking sheet about 2 hours before cutting and serving. Do not store at room temperature. To bake 2 pies at one time: for best results, follow the above directions for one pie, but place both pies on a single baking sheet in center rack of oven. Keep unused baked pie portions covered and refrigerated. For best flavor, use within 3 days. Important: store in freezer until ready to bake. Do not microwave.
Always refer to the actual package for the most accurate information