Pastry cream filling for pumpkin cream pie is runny
I think I may have goofed up when making the filling for Emma Laperreque's pumpkin cream pie recipe. I chilled the pumpkin pastry cream filling overnight but it's a bit too runny and has a bit of a cornstarchy taste and texture. I don't think there's any way to save it, but it's okay if I have to do it over. My thought is that I didn't cook my pastry cream long enough, but how will I know when it's thick enough?