From my kitchen to yours since 1948. Extra flaky crust made from scratch. Made with real pumpkin. Marie's story begins over 60 years ago when Marie Callender first baked pies for local restaurants. Marie used only the finest ingredients and put such love and care into every pie - and soon she began offering her home cooking and legendary pies at a pie shop of her own. Now you can enjoy the warmth and goodness of Marie's freshly baked pies at home. Made with Marie's original recipe. Marie's rich and tender pastry crust surrounds the smoothest, creamiest pumpkin filling you've ever tasted, with the perfect blend of cinnamon, sugar and spices. Food you love. Visit us at www.mariecallendersmeals.com. This carton is recyclable.

Filling: Pumpkin, Sugar, Water, Nonfat Dry Milk, Eggs, Modified Corn Starch, Spice, Soybean Oil, 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).

Must be cooked thoroughly. Baking Directions: Conventional Oven: 1. Preheat oven to 375 degrees F. Remove plastic wrapper from pie. 2. Bake pie on baking sheet in center of oven 65 to 75 minutes. Pie is fully baked when 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.