Got it! So was this before adding the pumpkin-milk mixture? I haven't made this recipe (but I've tasted it at the office—yum!) but judging by the ingredients, that looks right for how it would look before you start adding the hot pumpkin-milk.
Sorry, Mary, I was reading too fast and missed that it was pumpkin *cream* pie not just pumpkin pie—I'm guessing it was this one? https://food52.com/recipes/78229-pumpkin-cream-pie
So yes, for a thick pastry cream that will stand up on its own, that amount of cornstarch isn't uncommon. When did you get the clump of powder, and what does it look like now?
Hi! Here is the recipe. I have enough to fix this if I get (what I imagine is) the correct cornstarch amount. https://food52.com/blog/23394-pumpkin-cream-pie-thanksgiving-dessert-recipe?utm_campaign=Soldsie&utm_source=Instagram&utm_medium=SocialMarketing
Just posted a pic of the clumpy mess...I tried to follow the directions to the letter, but there’s definitely not enough liquid in the step to make it anything other than a dough-like consistency. Help! I want to make the pie!
Good luck and let us know if you need more help! If it makes you feel better, that brown sugar may look dry and clumpy now but it's going to turn molten too, as soon as it hits hot liquid.
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So yes, for a thick pastry cream that will stand up on its own, that amount of cornstarch isn't uncommon. When did you get the clump of powder, and what does it look like now?