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slide 1 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
slide 2 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
slide 3 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
slide 4 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
slide 5 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
slide 6 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
slide 7 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
slide 8 of 8, Mrs. Smith's Original Flaky Crust Pumpkin Pie,
Mrs. Smith's

Mrs. Smith's Original Flaky Crust Pumpkin Pie

Keep frozen. Bake before serving. 1. Place oven rack in center position. Preheat oven to 375 degrees F. 2. Remove pie from box and plastic wrap. Keep pie in original foil pan. Leave pie on counter while oven is preheating. 3. Place pie on center of baking sheet lined with aluminum foil. Place in center of preheated oven. 4. Bake 65-75 minutes or until crust is golden brown and filling has a firm outer edge and semi-firm dome shaped center. Filling will firm during cooling. 5. Leave pie on baking sheet and remove from oven with oven mitts. Do not handle pie by edge of pan. Cool for about 2 hours before cutting and serving. Baking Tips: If outer crust edge is browning too quickly, cover with aluminum foil, do not cover center of pie. Baking pie on baking sheet helps crust to bake more evenly. Keep frozen until ready to bake. For food safety and quality cook before eating to an internal temperature of 160 degrees F. Store leftover baked pie loosely covered in the refrigerator for up to 3 days.
Ingredients
Filling: Pumpkin, Sugar, Milk, Eggs, Corn Syrup, Modified Food Starch, Nonfat Milk, Spice, Salt, Carob Bean Gum, Carrageenan, Dextrose. Crust: Wheat Flour, Shortening Butter Blend (palm Oil, Butter [cream, Salt]), Palm Oil, Water, Soybean Oil, Salt, Dextrose, Yeast, Mono- And Diglycerides.
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Contains: Egg, Milk, Wheat