I think it’s been a few years since I’ve performed my Thanksgiving act of public benevolence by sharing with you my mother’s pumpkin pie recipe. This is the only kind of pumpkin pie I actually like. And, since I’m a ridiculously picky eater, you’ll probably like it too.

The recipe is simple. Stupidly simple. You don’t need to print it out — you’ll remember it.

1. Do everything it says in the instructions on the pumpkin pie filling can (any brand will do), EXCEPT:
2. Instead of using 2 eggs, use 7.
3. Pour into 2,, not 1 deep dish pie shells.
4. Otherwise, continue following step 1.

That’s it. The result is 2 light, custardy pumpkin pies. No need to thank me; the warm sense of magnanimity I feel is reward enough.