Jan Norris: Writer, Editor, Floridian

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In today’s Palm Beach Post food section, on the Thanksgiving Primer page, there’s a pumpkin pie recipe that calls for 12 eggs.  I actually wrote a story about this mistake last year in a correction, but I guess they picked up the uncorrected version to run this year. The recipe should read: TWO eggs. But guess what?

The 12-egg recipe actually works. A dozen eggs plus one can of pumpkin plus the spices will simply produce a very eggy pumpkin pudding — or a pumpkin egg dish, great for breakfast. And if you don’t overbake it till tough, it’s kind of tasty in a weird way. 

Cut the eggs back to 6 for a really good custard, and omit the crust and bump up the spices by a teaspoon. Add 1/4 cup more milk. Bake in a casserole or individual greased ramekins till just set — a knife inserted will come out clean. Serve it with cinnamon ice cream and drizzle with warm caramel ice cream topping. It’s great!

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