Pumpkin pie

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

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3 Comments

Wynne M. November 24, 2016
Oven is working
Too watery, as stated
Any way to salvage?
 
Riddley G. 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/17657-how-to-make-any-kind-of-cream-pie-without-a-recipe. 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!
 
Riddley G. 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?
 
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