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Jun 2023
Customer since 2021
Woodbridge, VA
Jun 2023
Customer since 2020
Chantilly, VA
Jun 2023
Customer since 2022
Fairfax, VA
American Culinary ChefsBest - 2006 Best Taste Award. Let the aroma of Sara Lee Oven Fresh Pumpkin Pie fill your home. Trust our time-honored recipe to bring family and friends together. They'll love our light, flaky crust filled with rich, smooth pumpkin and our special blend of cinnamon and spices.
Pumpkin, Whey, High Fructose Corn Syrup, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Eggs, Vegetable Oil, (Palm, Soybean and/or Cottonseed Oils), Corn Syrup. Contains 2% or Less of each of the Following: Skim Milk, Modified Cornstarch, Salt, Sugar, Cinnamon, Carrageenan, Dextrin, Artificial Flavor, Nutmeg, Spices, Triphosphoric Acid, Ginger, Dextrose, Soy Flour.
Store in freezer until ready to bake. Microwaving not recommended. 1. Preheat oven to 375 degrees F. Remove frozen pie from carton. 2. Place frozen pie on baking sheet on center rack of oven. 3. Bake pie at 375 degrees F 65-75 minutes until crimped edges are golden brown and filling has a semi-firm set. Center of filling will firm during cooling. Do not overbake. 4. Remove baked pie from oven while it's still on the baking sheet. Never handle pie pan by edges! Filling is hot! 5. Cool pie on baking sheets about 2 hours before cutting and serving. Baking tip: Cover crimped edges of crust with aluminum foil before baking to avoid excess browning. Do not cover center of pie. Keep unused baked pie portions covered and refrigerated. For best flavor, use within 3 days.
Contains: wheat, eggs, milk and soy.
American Culinary ChefsBest - 2006 Best Taste Award. Let the aroma of Sara Lee Oven Fresh Pumpkin Pie fill your home. Trust our time-honored recipe to bring family and friends together. They'll love our light, flaky crust filled with rich, smooth pumpkin and our special blend of cinnamon and spices.
Pumpkin, Whey, High Fructose Corn Syrup, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Eggs, Vegetable Oil, (Palm, Soybean and/or Cottonseed Oils), Corn Syrup. Contains 2% or Less of each of the Following: Skim Milk, Modified Cornstarch, Salt, Sugar, Cinnamon, Carrageenan, Dextrin, Artificial Flavor, Nutmeg, Spices, Triphosphoric Acid, Ginger, Dextrose, Soy Flour.
Store in freezer until ready to bake. Microwaving not recommended. 1. Preheat oven to 375 degrees F. Remove frozen pie from carton. 2. Place frozen pie on baking sheet on center rack of oven. 3. Bake pie at 375 degrees F 65-75 minutes until crimped edges are golden brown and filling has a semi-firm set. Center of filling will firm during cooling. Do not overbake. 4. Remove baked pie from oven while it's still on the baking sheet. Never handle pie pan by edges! Filling is hot! 5. Cool pie on baking sheets about 2 hours before cutting and serving. Baking tip: Cover crimped edges of crust with aluminum foil before baking to avoid excess browning. Do not cover center of pie. Keep unused baked pie portions covered and refrigerated. For best flavor, use within 3 days.
Contains: wheat, eggs, milk and soy.