Brazilian recipe
Creamy Pumpkin Pie
A classic and fuss-free recipe, this pumpkin pie balances a crisp biscuit base with a velvety, smooth filling. It is a sophisticated yet simple dessert for your next family gathering.
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Ingredients
200g digestive biscuits
4 tablespoons margarine
2 tablespoons milk
500g pumpkin, cubed
1/4 cup crumbled ricotta
150g cream cheese
3/4 cup sugar
1 sachet unflavoured gelatin powder
1 can evaporated milk, solids removed
4 tablespoons margarine
2 tablespoons milk
500g pumpkin, cubed
1/4 cup crumbled ricotta
150g cream cheese
3/4 cup sugar
1 sachet unflavoured gelatin powder
1 can evaporated milk, solids removed
Where to find ingredients
Digestive biscuits are widely available in most supermarkets across Ghana. Margarine and milk are standard staples found in every local grocery shop. Pumpkin (commonly sold in local markets) should be firm and ripe; select fresh ones from local street markets or larger market stalls. Ricotta cheese is best found in the dairy section of larger supermarkets or shops catering to international goods. Cream cheese is commonly stocked in most major supermarket dairy aisles. Sugar is a pantry basic found everywhere. Unflavoured gelatin powder is typically located in the baking section of supermarkets. For the evaporated milk, any standard shelf-stable evaporated milk from the local grocery shop works perfectly for the recipe.
Preparation method
- Start by preheating your oven to 200°C
- Crush the biscuits until they form a fine crumb
- Combine the biscuit crumbs with the margarine and milk, mixing well until you have a moist and uniform dough
- Line the bottom and sides of a 25 cm diameter cake tin with this mixture, pressing it down lightly
- Bake in the oven for 15 minutes and allow it to cool completely before continuing
- Steam the pumpkin until it is very tender, then mash it with a fork while it is still warm
- Blend the ricotta, cream cheese, and sugar in a blender until you have a smooth cream
- Prepare the gelatin according to the package instructions
- In a mixing bowl, gently combine the mashed pumpkin, evaporated milk, the blended cream mixture, and the prepared gelatin until smooth
- Pour this filling over the cooled base and refrigerate until the pie is firm and ready to serve
Observations
If you are looking for a simple dessert that wows with its balanced flavour, this pie is just the thing. The preparation is straightforward, resulting in a light and creamy treat that everyone will enjoy.
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