Storage: once opened place unused portion in separate container and refrigerate.

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pumpkin pie - ingredients: 1-9" refrigerated pie crust fc, 1/2 cup sugar fc, 1/4 cup brown sugar fc, 1 tsp cinnamon fc, 1 tsp pumpkin pie spice fc, 1/2 tsp salt fc, 1 can (15 oz) pumpkin fc, 2 eggs, beaten fc, 1 can (12 oz) evaporated milk fc. Cooking directions: preheat oven to 425°f. Lightly flour 1 side of crust and place in a glass pie plate, floured side down. Fit crust into pie plate and crimp edges. Combine sugar, brown sugar, cinnamon, pumpkin pie spice and salt in a large bowl. Stir pumpkin into sugar mixture, stir in beaten eggs. Slowly stir in milk until well blended. Pour pumpkin mixture into crust. Bake 15 minutes. Reduce oven to 350°f and continue baking 45 minutes or until a knife inserted in the center comes out clean. Shield edge of crust with foil during last 25 minutes to prevent over browning. Cool completely. Makes 1 pie that serves 8 fc = food club brand

non-bpa lining can lining produced without the intentional addition of bpa.

Pumpkin.