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?

Lauren Sadler


Emma L. November 21, 2018
Hi Lauren! It does sound like the pastry cream wasn't cooked long enough. If you decide to redo, here are a few extra notes to make sure it's thick enough: The pastry cream should produce a few bubbles (this high temperature activates the cornstarch and sets the egg yolks). If you have an instant-read thermometer, it should register ~200°F. Your whisk should leave a distinct trail. Hope this helps and good luck! Rooting for you.
Lauren S. November 22, 2018
I did it! It turned out great and everyone loved it!
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