We recommend baking this pie the day before you want to serve it. This will allow the flavours to blend together more thoroughly and will result in a tastier flavour.
Thaw the pie on the counter uncovered for about 4 hours.
Heat the oven to 375.
Place your baking rack on the middle level. Place a thick bottomed baking sheet in the oven to preheat.
Place the pumpkin pie on the preheated baking sheet.
Bake for 25 min, or until crust is slightly browned.
Remove the pie pan from the oven and place it on a cooling rack. Let the pie cool completely before serving. At least 3 - 4 hours. This will allow the flavours to develop and filling to firm up.
Filling: Winter Luxury pumpkin (from Confluence Farms), free-range eggs (from Kootenay Natural Meats, Creston), organic cream, organic sugar, organic true cinnamon, organic nutmeg, organic ginger, organic cloves, Pink Himalayan salt.
Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, sugar, pink Himalayan salt.