The Semi-Minimalist’s Pumpkin Pie :)

I consider myself somewhat of a minimalist cook. My favorite go-to recipes often include 2-5 ingredients. I think the fewer ingredients you add, the more you can taste the food. However, baking sometimes requires one to go the extra mile for certain things like a good pie crust which, should never be compromised for a store bought crust. It’s just not the same. I’m strongly opposed to the idea of compromising taste for convenience and this especially goes to the people who buy garlic in a jar. Like seriously? It’s swimming in brine and the flavor has been diluted by the liquid it’s swimming in. Yuck!

When it comes to pumpkin pie though, the canned pulp is just as good as the baked from scratch pumpkin. I don’t feel bad taking this short cut at all because I know all the ingredients that go in it tastes the same as the fresh baked pumpkin. This recipe is simple because you can used canned pumpkin with the spices already mixed in but it’s also going to require a home made crust. You will be so glad in the end when you taste the difference between your own crust and the store bought stuff. This recipe never fails.

  1. Layer 1 pie shell in your pie dish. Use the other unbaked pie shell to cut out fun designs like leaves, stars, etc to decorate pie edge.
  2. Mix pumpkin pie mix, evaporated milk and 2 eggs in large bowl. Pour into pie shell. Crack the last egg into a bowl and add 1 tablespoon of water. Mix and using a brush, brush the edges of the pie.
  3. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350° F.; bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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