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Nutrition Facts
Serving Size 119 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 55 mg 2%
Total Carbohydrate 28 g 9%
Dietary Fiber 0 g 0%
Sugars 18 g
Protein 5 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin Pie

Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 h 10 m
8  People


Recipe makes 8 Servings

1 H-E-B Pie Crust
2 Hill Country Fare Grade A Large Eggs
15 Oz Hill Country Fare Solid Pack Pumpkin
1 cup(s) H-E-B Evaporated Milk
3/4 cup(s) H-E-B Cane Sugar
1 Tsp H-E-B Ground Cinnamon
1 Tbsp H-E-B Baker's Scoop Pure Vanilla Extract
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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 nonstick cooking spray and set aside.
Allow rolled pie crust to sit at room temperature for 10 minutes.
Roll out pie crust on a floured surface and press into a 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 pie crust. 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. Cool pie before cutting.



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