Thaw the pie on the counter uncovered for 4 - 5 hours.
Heat the oven to 375.
Place your baking rack on the second lowest level. Place a thick bottomed baking sheet in the oven to preheat.
Place the pumpkin pie on the preheated baking sheet.
Bake for 25-27 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, *free-range organic fed eggs, organic cream, sugar, organic true cinnamon, organic nutmeg, organic ginger, organic cloves, Pink Himalayan salt (*grown by Confluence Farms)
Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, sugar, pink Himalayan salt.