Pumpkin Pie

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

My H-E-B Texas Life Magazine


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,


1tsp.Hill Country Fare Ground Cinnamon,

1Tbsp.Hill Country Fare Vanilla,


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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