Pumpkin pie

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

  • 627 views
  • 3 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Riddley Gemperlein-Schirm
Riddley Gemperlein-Schirm November 24, 2016

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?

Review our Code of Conduct
Don't send me emails about new comments
Wynne McIntosh
Wynne McIntosh November 24, 2016

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

Review our Code of Conduct
Don't send me emails about new comments
Riddley Gemperlein-Schirm
Riddley Gemperlein-Schirm November 24, 2016

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!

Showing 2 out of 2 Comments Back to top
Recommended by Food52