Baking Instructions (OLD)

Prick the crust with a fork or knife to allow it to vent.

*Pie Pro Tip - brush the top of your pie with a bit of milk and for the dessert pies, sprinkle some sugar on top.

Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

Crust should be a flaky golden brown.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

Crumb should be a deep golden color and the juices should be bubbling out of your pie.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

ENJOY!!  (It’s especially yummy with a dollop of whipped cream or ice cream.)

Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

Pumpkin should be 'firm' and almost cracking. Crust should be toasty brown (cooking times vary greatly).

When in doubt, stick a toothpick in the middle - If it comes out with pumpkin on it, leave it in.  If it comes out clean - it's done!

Remove your pie from oven and let it cool sufficiently to set

ENJOY! (especially yummy with a dollop of whipped cream!)

*Keep any leftovers in the fridge 

Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

Crumb should be a deep golden color 

To make sure the pumpkin underneath is fully cooked, stick a toothpick in the middle - If it comes out with pumpkin (orange) on it, leave it in.  If it comes out free of pumpkin - it's done!

*Pie pro tip: If your crumb is done, but the pumpkin isn't, cover the top with foil 

Remove your pie from oven and let it cool sufficiently to set

ENJOY! (especially yummy with a dollop of whipped cream!)

*Keep any leftovers in the fridge

Thaw the Pecan syrup in warm water.  

Empty the bag of Pecans into the pie crust, spreading them out evenly.

Once the Pecan syrup is thawed completely, stir the mixture then pour it over the pecans in a circular motion making sure to coat each pecan. 

Bake for 40-50 mins.  

Pie should be set up, firm and look caramelized.  It will have puffed up slightly and might have small bubbles. Crust should be golden brown. 

Remove from oven and let it cool sufficiently to set (about 30+ mins).

Enjoy!!  (Especially yummy with a dollop of whipped cream or ice cream.)

*Keep any leftovers in the fridge