The central question revolves around the post-purchase handling of a commercially produced pumpkin pie, specifically one purchased from a major retailer. Such a dessert contains ingredients like eggs and dairy, which are susceptible to bacterial growth at room temperature.
Proper storage is essential to prevent foodborne illness and maintain the pie’s quality. The duration and conditions under which this type of baked good is kept significantly impact its safety and palatability. Historically, refrigeration has been a standard method for preserving perishable foods and extending their shelf life.