Ingredients: Filling: Pumpkin, Sugar, Water, Eggs, Half and Half Cream, Milk, Modified Corn Starch, Soybean Oil, Spices, Salt. Crust: Enriched Wheat Flour Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Soybean Oil and Hydrogenated Soybean Oil, Water, Dextrose, Salt, Dough Conditioner Sodium Metabisulfite. Contains: Eggs, Milk, Wheat, Corn, Soybeans.

Ingredients: Filling: Pumpkin, Sugar, Water, Eggs, Half and Half Cream, Milk, Modified Corn Starch, Soybean Oil, Spices, Salt. Crust: Enriched Wheat Flour Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Soybean Oil and Hydrogenated Soybean Oil, Water, Dextrose, Salt, Dough Conditioner Sodium Metabisulfite. Contains: Eggs, Milk, Wheat, Corn, Soybeans.

Directions for use: Baking Directions: Conventional Oven: 1. Preheat oven to 315 degrees F. Remove plastic wrapper from pie. 2. Bake pie on baking sheet in center of oven 70 to 80 minutes. Pie is fully baked when knife inserted in center comes out clean, outside edge of filling is firm and center is slightly domed. Handle carefully; it's hot! Never lift pie pan by the edges. 3. Check that pie is cooked thoroughly to 165 degrees F. 4. Let cool. Pie will slice and serve most easily when cooled at least 2 hours. 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. Marie's Baking Tips: If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve with a dollop of Reddi-wip. Keep frozen. Storage recommendation: Keep frozen.

Directions for use: Baking Directions: Conventional Oven: 1. Preheat oven to 315 degrees F. Remove plastic wrapper from pie. 2. Bake pie on baking sheet in center of oven 70 to 80 minutes. Pie is fully baked when knife inserted in center comes out clean, outside edge of filling is firm and center is slightly domed. Handle carefully; it's hot! Never lift pie pan by the edges. 3. Check that pie is cooked thoroughly to 165 degrees F. 4. Let cool. Pie will slice and serve most easily when cooled at least 2 hours. 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. Marie's Baking Tips: If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve with a dollop of Reddi-wip. Keep frozen. Storage recommendation: Keep frozen.