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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. Cut out center, leavi
ng 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 fl
oured surface. Press into 9-inch pie pan. Fold excess crust under rim of pan, make a decor
ative pinch-pleat edge, and set aside.
Combine remaining ingredients in large mixing bowl. Blend for 1 minute on medium speed. Po
ur into piecrust. Place pie on baking sheet and bake on center rack for 10 minutes at 425°
F. Remove pie from oven, and place 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, Carbohydrates: 40g, Diet
ary Fiber: 0g, Sugar: 19g, Protein: 4g


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