Pumpkin Pie

Fall Favorite Pumpkin Pie!

Bringing you our grandmother's recipe Converted to Gluten Free!

Ingredients:

*Pumpkin, *Cane Sugar, Water, Eggs, Raw Milk, Pure Butter (Grade A Cream), *Coconut Oil, *Coconut Milk, *GF Brown Rice Flour, *GF Oat Flour, *Potato Starch, *Tapioca Flour, Aluminum Free Baking Powder, *Cinnamon, *Ginger Root, *Cloves, Xanthan Gum, Sea Salt, Sunflower Lecithin

Contains: Milk, Egg, Coconut

*Denotes Organic

REHEATING INSTRUCTIONS:

From the Refrigerator:

*Preheat Oven to 350*

*Remove plastic wrap and discard

*Bake for 10-15 minutes

*Allow Pie to Cool. Cut, Serve and Enjoy!

From the Freezer:

* Preheat oven to 350ºF

* Remove Plastic Wrap & Discard

* Line a Sheet Pan with Parchment Paper and Place the Frozen,

Uncovered Pie in the Center of Pan.

* Bake for 25-30 minutes, or until warm. Monitor Pie to Ensure that it

Doesn't Burn.

* Allow Pie to cool some before cutting and serving. Enjoy!

STORAGE:

Under refrigeration 7-9 days

Freezer Up to 3 Months