Grandma's Pumpkin Pie

It’s a shame this pie didn’t turn out because the filling, flavoured with cinnamon and maple syrup, tasted quite good.

The filling, a mixture of puréed pumpkin, milk, eggs and maple syrup was baked in a pre-baked pie crust. It appeared to be set after the allotted baking time but it failed the knife test (it didn’t come out clean). I baked the pie an additional 15 minutes but there was no change so removed it from the oven.

The filling never set, even after refrigeration, and it made the flaky pie crust soggy. Clearly the 2 eggs and small amount of flour weren’t enough to thicken it, at least not in my oven.