Can I replace whole eggs in my pumpkin pie with a greater number of egg yolks?
I'm making a pumpkin pie with torched italian meringue on top for thanksgiving this year! Seeing as I'll need an awful lot of egg white for the meringue, and egg yolks make custard taste wonderfully rich, I thought I might use just egg yolks in my pie recipe instead of the 4 eggs it calls for so that the yolks don't go to waste. How would this affect my pie, and how many egg yolks should I use instead of 4 whole eggs? Thank you!