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Pumpkin Pie

My H-E-B Texas Life Magazine



Quick and easy


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, 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 excess crust under rim of pan, make a decorative pinch-pleat edge, and set aside.

Combine 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.

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, Dietary Fiber: 0g, Sugar: 19g, Protein: 4g
My H-E-B Texas Life Magazine

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