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Home Cooking 10

A post-Christmas pumpkin pie question: How do I make the filling in my pumpkin pie more solid?

gfr1111 | Dec 27, 2013 12:13 PM

I generally get compliments on my pumpkin pie, which I improved from the commercial stuff by doing several things: I increased the amount of spices considerably. I used fresh or grated spices (i.e., fresh grated ginger, grated whole nutmeg, pulverized cinnamon sticks, etc.) I increased the amount of sugar that standard recipes call for. But these improvements have come at a price: I can't get my pumpkin pie to set the way commercial pies do. Instead, my pumpkin pie filling is a paste. No matter how long I cook it, it will not set. I want the filling to be more solid. What should I do?

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