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Pumpkin pie

Not firming up. Been in oven for almost 2 hours. I did fresh roasted purée and didn't drain or pre reduce. 😳

asked by Wynne McIntosh over 1 year ago

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3 answers 441 views
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Riddley Gemperlein-Schirm

Assistant Editor at Food52

added over 1 year ago

Hi Wynne! There's a lot of things that could be happening here, including a super watery purée. Does your pie have eggs? What about the oven, does the temperature seem to be right?

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6d81f161 3907 4a1f 8678 83d28db77db0  fb avatar
added over 1 year ago

Oven is working
Too watery, as stated
Any way to salvage?

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E4e59cb1 e7b6 48ea 8d23 bf6cca6ca275  883004 10152206180238679 1123186313 o
Riddley Gemperlein-Schirm

Assistant Editor at Food52

added over 1 year ago

My only thought, however I cannot vouch for its quality, is to turn it into a sort of custard pie. Pour off the filling, temper a couple of egg yolks, add the filling back, cook until it thickens, then add back to the crust. Here's a tutorial: https://food52.com/blog.... If this doesn't sound appealing to you, I might just get a pint of ice cream and call it a night. I hope this helps!