Pumpkin Pie

Prep Time:
15 minutes
Cook Time:
55 minutes
Makes:
8 servings
Source

My H-E-B Texas Life Magazine

Ingredients

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

2Hill Country Fare Medium Eggs, beaten,

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

1c.Hill Country Fare Evaporated Milk,

3/4c.sugar,

1tsp.Hill Country Fare Ground Cinnamon,

1Tbsp.Hill Country Fare Vanilla,

Directions

1Heat oven to 425°F. Cut circle of foil 2 inches larger than pie pan. Cut out center, leaving a 3-inch circle of foil. Spray foil circle with no-stick cooking spray and set aside.

2Allow rolled piecrust to sit at room temperature for 10 minutes. Roll out piecrust on a floured surface. Press into 9-inch pie pan. Fold excess crust under rim of pan, make a decorative pinch-pleat edge, and set aside.

3Combine remaining ingredients in large mixing bowl. Blend for 1 minute on medium speed. Pour 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.

4Reduce 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, Dietary Fiber: 0g, Sugar: 19g, Protein: 4g

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