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?