So, to wrap it up: yes, it’s supposed to be liquidy. You are not a failure; you are a pie artist in the making. That sloshy mess is just a caterpillar waiting to turn into a butterfly of spices and cream.
Take a deep breath, pour it in the crust, and pop it in the oven. In an hour, you’ll have a golden, fragrant masterpiece that makes everyone at the table go “Mmm.” And if it cracks a little? Call it “rustic charm.” You’ve got this, and you’re going to eat something amazing. Happy baking, you magnificent pumpkin wizard!
