Preheat oven to 400°F.
Remove Wholly Wholesome Pie Shell from the freezer, and let thaw at room temperature for at least 10 minutes.
Add first four ingredients to a blender and blend until fully incorporated. Let the mixture sit at least 10 minutes.
Add remaining ingredients to the blender, blend until the mixture is smooth.
Pour pumpkin pie mixture into the thawed pie shell.
Bake for 30 minutes (pie will appear underdone).
Let cool, then refrigerate at least 5 hours uncovered to allow pie mixture to firm up.
Enjoy with your favorite whipped topping.