Preheat oven to 425 degrees. Place frozen pie crusts on a large baking sheet.
Celebrate the holidays (or really any day) with fresh-from-the-oven pumpkin pie. Serve with whipped cream.
Servings and Ingredients
|1||(10-oz.) pkg Hy-Vee frozen regular pie crusts (2 crusts)|
|1||(15-oz.) can Hy-Vee pumpkin|
|1||(12-oz.) can Hy-Vee evaporated milk|
|¾ c.||Hy-Vee granulated sugar|
|2||Hy-Vee large eggs, lightly beaten|
|½ tsp.||Hy-Vee salt|
|1 tsp.||Hy-Vee ground cinnamon|
|½ tsp.||Hy-Vee ground ginger|
|¼ tsp.||Hy-Vee nutmeg|
Things To Grab
- Large baking sheet
- Large mixing bowl
- Electric mixer
- Butter knife
In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, salt, cinnamon, ginger and nutmeg. Pour half into each pie crust.
Bake for 15 minutes. Reduce temperature to 350 degrees and continue baking for an additional 45 minutes or until knife inserted in center comes out clean. Cool.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 30mg
- Sodium: 170mg
- Total Carbohydrates: 22g
- Protein: 3g