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