And guess what? FOUR pies for 8 people. Turned out Ellen's daughter brought canned pumpkin from California, so she made a pumpkin pie and a pecan pie in the toaster oven. Ellen voluteered to cover the top of mine with whipped cream to camouflage its darkened top (a gallant attempt save my reputation), but I declined, se we put it on the side. I have to say, the flavor tasted just like home, though the crust was more powdery than flaky. Hearsay is that Mexican flour has little or no gluten which would explain the softness of the dough. I have not been able to verify this, though I know different wheats produce flours of varying gluten contents. Let me know, Dear Readers, if you can shed light on this baking dilemma. And, by the way, the Apple Pecan pie (which mom would say is "gilding the lily," was really yummy, though first prize from the small circle of voters went to the pecan pie.