Brazilian recipe
Easy Pumpkin Pie with Biscuit Crust
A classic and easy recipe, this pumpkin pie stands out with the contrast between its crunchy biscuit base and velvety filling, making it a sophisticated yet simple option for your dessert.
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Ingredients
200g of Maisena biscuits (cornstarch biscuits)
4 tablespoons (sopa) of margarine
2 tablespoons (sopa) of milk
500g of pumpkin, cut into cubes
1/4 cup (chá) of crumbled ricotta
150g of cream cheese
3/4 cup (chá) of sugar
1 sachet of unflavored powdered gelatin
1 can of heavy cream, no-rinse
4 tablespoons (sopa) of margarine
2 tablespoons (sopa) of milk
500g of pumpkin, cut into cubes
1/4 cup (chá) of crumbled ricotta
150g of cream cheese
3/4 cup (chá) of sugar
1 sachet of unflavored powdered gelatin
1 can of heavy cream, no-rinse
Where to find ingredients
Maisena biscuits (cornstarch biscuits): Look for these in the biscuit or baking aisle of most supermarkets. They are often labeled as "cornstarch biscuits" or "digestive biscuits" in some regions.
Margarine: Available in the dairy or baking section of any grocery store.
Ricotta cheese: Found in the dairy section, often near the cream cheese or other specialty cheeses.
Cream cheese: A common item, available in the dairy section of all supermarkets.
Heavy cream, no-rinse: This is often called "table cream" or "evaporated milk" in some Latin American markets. Look for it in the canned goods aisle, usually near condensed milk. If you can't find "no-rinse" heavy cream, you can use regular heavy cream and reduce it slightly by simmering it gently before using, or simply use a good quality canned cream.
Margarine: Available in the dairy or baking section of any grocery store.
Ricotta cheese: Found in the dairy section, often near the cream cheese or other specialty cheeses.
Cream cheese: A common item, available in the dairy section of all supermarkets.
Heavy cream, no-rinse: This is often called "table cream" or "evaporated milk" in some Latin American markets. Look for it in the canned goods aisle, usually near condensed milk. If you can't find "no-rinse" heavy cream, you can use regular heavy cream and reduce it slightly by simmering it gently before using, or simply use a good quality canned cream.
Preparation method
- Start by preheating your oven to 200°C
- Crush the biscuits until they form a fine crumb
- Combine the biscuit crumbs with margarine and milk, mixing well until you get a moist and uniform dough
- Line the bottom and sides of a 25 cm diameter pie dish with this mixture, pressing lightly
- Bake for 15 minutes and let it cool completely before continuing
- Steam the pumpkin until very tender, then mash it with a fork while still hot
- Blend the ricotta, cream cheese, and sugar in a blender until smooth
- Prepare the gelatin according to package instructions
- In a bowl, gently mix the mashed pumpkin, heavy cream, the blender mixture, and the prepared gelatin until homogeneous
- Pour this filling over the cooled crust and refrigerate until the pie is firm and ready to serve
Observations
If you're looking for a simple dessert that impresses with its balanced flavour, this pie is perfect. The preparation is uncomplicated and results in a light sweet, with a creamy texture that pleases everyone.
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