I don’t think I’ve mentioned it, but I’m hosting my brothers and their families for Thanksgiving (no doubt there will be much slapstick to report once the smoke has cleared).
Anyway, tonight I’m baking pumpkin pie, using the Sacred Walker Recipe. I shall share this recipe with you now, for the betterment of the commonwealth.
I learned it from my mom, who for all her faults was a pretty good cook. It’s also really simple. If you can make a pie from canned filling, you can make this adjustment.
Here’s the secret:
However many eggs your recipe calls for, increase the quantity to 7 (seven).
Otherwise do everything the same, except that the makings will have to go into two deep dish pie pans. Bake as instructed.
That’s it. The result is two lovely, delicate, custardy pumpkin pies. Your family will love them, unless they’re jaded or Swedish or something.