Pumpkin Pie Kit

1. Defrost bag of pumpkin
2. Pour thawed pumpkin into pie crust
3. Place pie onto cookie sheet
4. Bake 375 for 1 hour or until filling is set

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Pies with Top Crusts: Apple, Blueberry, Strawberry Rhubarb, Cherry Berry, Cranberry Apple

1. Remove all packaging (except pie tin)
2. Thaw approximately one hour (if you start to see juice leak through the crust, bake sooner)
3. Place pie on lined cookie sheet
4. Brush with milk, sprinkle with white sugar (Optional. Pies will not contain milk if you skip this step, but will not get a nice golden brown)
5. Bake at 375 degrees for about an hour or until crust browns and bubbles thicken

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Pies with Crisp Tops: Apple Crisp Pie, Bumbleberry Pie 

1. Remove all packaging (except pie tin)
2. Thaw approximately one hour (if you start to see juice leak through the crust, bake sooner)
3. Place pie on lined cookie sheet & fluff topping with fingers or fork
4. Cover pie with foil and bake at 375 for 30 minutes
5. Remove foil and bake an additional 30 mins or until crisp browns and bubbles thicken

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Pumpkin Pies:

1. Remove all packaging (except pie tin)
2. Place pie on lined cookie sheet
3. Thaw approximately one hour (if you see liquid, bake sooner)
4. Bake at 375 degrees for about an hour or until filling is set

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Other Pies: Key Lime, French Silk, Peanut Butter and Pecan Pies

1. Thaw in refrigerator overnight. No baking required.

 

*Note: Please make sure oven is calibrated. All ovens bake differently. Times may vary. Keep pies frozen until ready to prepare.