There was a time I misread "cups" for "tbsp" when doing a lemon meringue pie recipe. My mother wondered why I had to go to the store for more corn starch. Taste was OK, but the texture....   ;-)

Having learned my lesson, I was the wiser. Not so my brother. Determined to bake a pumpkin pie one year, but having no canned pumpkin, we resolved to use fresh pumpkin instead. But the filling was so liquid (uncooked) that he thought it might use some thickener, and added corn starch. I kept telling him that just a little went a long distance, but he insisted on putting in enough to make a syrup ... uncooked! Needless to say, when it came out of the over, nice fresh pumpkin aroma, but it might have served better as a hockey puck or a frisbee.

Cheers,