Brazilian recipe
Pumpkin Pie with Biscuit Crust
A classic and simple recipe, this pumpkin pie stands out with the contrast between its crunchy biscuit base and velvety filling, offering a sophisticated yet easy dessert option.
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Ingredients
1/4 cup crumbled ricotta
200g digestive biscuits
500g pumpkin, cubed
1 tin of thick cream, drained of whey
2 tbsp milk
4 tbsp margarine
150g cream cheese
3/4 cup sugar
1 sachet unflavoured powdered gelatine
200g digestive biscuits
500g pumpkin, cubed
1 tin of thick cream, drained of whey
2 tbsp milk
4 tbsp margarine
150g cream cheese
3/4 cup sugar
1 sachet unflavoured powdered gelatine
Where to find ingredients
Digestive biscuits and margarine are standard in most supermarkets.
Pumpkin can be found in the fresh produce section of most grocery stores.
Ricotta cheese and cream cheese are usually in the dairy aisle.
Evaporated milk is typically found with canned goods or dairy alternatives.
Unflavoured gelatine powder is in the baking aisle. If you can't find it, check for powdered jelly or gelatin sheets in specialty stores or larger supermarkets.
Pumpkin can be found in the fresh produce section of most grocery stores.
Ricotta cheese and cream cheese are usually in the dairy aisle.
Evaporated milk is typically found with canned goods or dairy alternatives.
Unflavoured gelatine powder is in the baking aisle. If you can't find it, check for powdered jelly or gelatin sheets in specialty stores or larger supermarkets.
Preparation method
- First, preheat your oven to 200°C
- Crush the biscuits until they form fine crumbs
- Mix the biscuit crumbs with margarine and milk until you have a moist, uniform dough
- Press this mixture evenly onto the bottom and sides of a 25cm pie dish
- Bake for 15 minutes and let it cool completely before proceeding
- Steam the pumpkin until very tender, then mash it with a fork while still hot
- In a blender, combine the crumbled ricotta, cream cheese, and sugar until smooth
- Prepare the gelatine according to package instructions
- Gently mix the mashed pumpkin, evaporated milk, the blended cream cheese mixture, and the prepared gelatine in a bowl until homogenous
- 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 straightforward dessert that impresses with its balanced flavour, this pie is it. It's uncomplicated to make and results in a light sweet treat with a creamy texture everyone will love.
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