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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 almost 2 years ago

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Riddley Gemperlein-Schirm
Riddley Gemperlein-Schirm

Assistant Editor at Food52

added almost 2 years 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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Wynne McIntosh
added almost 2 years ago

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

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Riddley Gemperlein-Schirm
Riddley Gemperlein-Schirm

Assistant Editor at Food52

added almost 2 years 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!

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