Pumpkin pie left out overnight but still very loose
I made pumpkin pie last night (10 min at 400, 20 min at 300) and left it out to set for a few hours. This morning it's still not as set as I think it should be. When I nudge it, it still jiggles and is loose on top, rather than a custard-like consistency. What can I do to solidify the top a little more?
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