Sara Lee Pumpkin Pie

Pumpkin Pie

Sara Lee Pumpkin Pie, 34 oz. (Frozen)
 
Preparation instruction: 1. Preheat oven with baking sheet on center rack of oven to 375°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°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°F.) Baking Tip: Cover crimped edges of crust with aluminum foil before baking to avoid excessbrowning. 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. Keep unused baked pie portions covered and refrigerated. For best flavor, use within 3 days. 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. To see a video with baking tips visit http://saraleedesserts.com/tips-how-tos/perfectingpumpkin-pie/

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