My 'secret' to a better pumpkin pie isn't a secret at all. All my family 'bakers' make the same recipe that was handed down from our mother. She used the recipe on the back of the large pumpkin puree can!!! BUT adds one more egg. So instead of 4 eggs, we add 5 to make the two pies! I've altered her recipe to make the filling a little fluffier...for the 2 pies, it calls for 3 1/3 cups of evaporated milk....I pour in one can of evaporated milk into a larger measuring container, then fill the remainder with heavy cream, up to the 3 1/3 line. I, too, have had mine crack, but you know....none of my family seems to care. It is still delicious with Cool Whip or sweetened whipped cream--and is all eaten in a flash. Enjoy.

• Reply