Brazilian recipe
Pumpkin Pie with Cookie Crust
A classic and practical recipe, this pumpkin pie stands out with the contrast between its crunchy cookie base and velvety filling, making it a sophisticated yet simple option for your dessert.
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Ingredients
200g of plain cookies (like Marie or digestive)
4 tablespoons margarine
2 tablespoons milk
500g pumpkin, cut into cubes
1/4 cup ricotta cheese, crumbled
150g cream cheese
3/4 cup sugar
1 envelope unflavored gelatin powder
1 can heavy cream, drained
4 tablespoons margarine
2 tablespoons milk
500g pumpkin, cut into cubes
1/4 cup ricotta cheese, crumbled
150g cream cheese
3/4 cup sugar
1 envelope unflavored gelatin powder
1 can heavy cream, drained
Where to find ingredients
Plain cookies, margarine, milk, pumpkin, ricotta cheese, cream cheese, sugar, unflavored gelatin powder, and heavy cream can be found in most major supermarkets. Check the dairy and baking aisles for these items.
Preparation method
- Preheat oven to 200°C (400°F)
- Crush cookies into fine crumbs
- Combine cookie crumbs with margarine and milk, mixing well until a moist and uniform dough forms
- Line the bottom and sides of a 25 cm (10-inch) diameter pie dish with this mixture, pressing lightly
- Bake for 15 minutes and let it cool completely before proceeding
- Steam pumpkin until very soft and mash it with a fork while still hot
- Blend ricotta, cream cheese, and sugar in a blender until a smooth cream forms
- Prepare gelatin according to package instructions
- In a bowl, gently mix the mashed pumpkin, heavy cream, the blended 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 practical dessert that impresses with its balanced flavor, this pie is perfect. The preparation is uncomplicated, resulting in a light sweet treat with a creamy texture that pleases everyone.
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