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Pumpkin Pie
Prep Time:
15 minutes
Cook Time:
55 minutes
8 servings

1 (9-inch) Hill County Fare Refrigerated Pie Crust

2 Hill Country Fare Medium Eggs, beaten

1 can (15 oz.) Hill Country Fare Solid Pack Pumpkin

1 c. Hill Country Fare Evaporated Milk

3/4 c. sugar

1 tsp. Hill Country Fare Ground Cinnamon

1 Tbsp. Hill Country Fare Vanilla


Heat oven to 425°F. Cut circle of foil 2 inches larger than pie pan. C
ut out center, leaving a 3-inch circle of foil. Spray foil circle with
no-stick cooking spray and set aside.
Allow rolled piecrust to sit at room temperature for 10 minutes. Roll
out piecrust on a floured surface. Press into 9-inch pie pan. Fold exc
ess crust under rim of pan, make a decorative pinch-pleat edge, and se
t aside.
Combine remaining ingredients in large mixing bowl. Blend for 1 minute
on medium speed. Pour into piecrust. Place pie on baking sheet and ba
ke on center rack for 10 minutes at 425°F. Remove pie from oven, and p
lace foil circle over crust to prevent burning.
Reduce heat to 350°F and bake for 45 minutes or until a knife inserted
in center comes out clean. Cool pie before cutting.

Nutritional Information

Calories: 270, Total Fat: 10g, Cholesterol: 60mg, Sodium: 190mg, Carbo
hydrates: 40g, Dietary Fiber: 0g, Sugar: 19g, Protein: 4g


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