Prepare pie crust according to package directions for filled pie crust.
Can pumpkin pie get any more perfect? Not unless you top it off with fresh whipped topping, that is.
Servings and Ingredients
|½||(15-oz.) Hy-Vee refrigerated ready-to-bake pie crust, 1 pie crust|
|1||(15-oz.) can Hy-Vee pumpkin|
|2||Hy-Vee large eggs, lightly beaten|
|¾ c.||Hy-Vee granulated sugar|
|1 tsp.||Hy-Vee ground cinnamon|
|½ tsp.||Hy-Vee ground ginger|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee nutmeg|
|1||(12-oz.) can Hy-Vee evaporated milk|
|Hy-Vee whipped topping, thawed, for serving|
Things To Grab
- Medium bowl
- Butter knife or wooden toothpick
- Aluminum foil
Preheat oven to 425 degrees.
Combine pumpkin, eggs, sugar, cinnamon, ginger, salt, nutmeg and evaporated milk. Pour into pie crust.
Bake for 15 minutes. Reduce temperature to 350 degrees and continue baking for an additional 50 to 55 minutes or until knife inserted near center comes out clean. If edges of crust brown too quickly, cover with foil. Cool.
Serve topped with whipped topping, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 60mg
- Sodium: 320mg
- Total Carbohydrates: 37g
- Protein: 6g
Hy-Vee canned pumpkin