Brazilian recipe
Pumpkin Pie
A classic and practical recipe, this pumpkin pie stands out for the contrast between its crunchy cookie crust and velvety filling, offering a sophisticated yet simple dessert option.
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Ingredients
200g starch biscuits
4 tablespoons margarine
2 tablespoons milk
500g pumpkin, cut into cubes
1/4 cup crumbled ricotta
150g cream cheese
3/4 cup sugar
1 envelope unflavored powdered gelatin
1 can heavy cream, whey removed
4 tablespoons margarine
2 tablespoons milk
500g pumpkin, cut into cubes
1/4 cup crumbled ricotta
150g cream cheese
3/4 cup sugar
1 envelope unflavored powdered gelatin
1 can heavy cream, whey removed
Where to find ingredients
These ingredients can be found at local supermarkets, grocery stores, or natural food shops. Choose high-quality cream cheese and fresh produce for the best result.
Preparation
- Preheat the oven to 200°C
- Crush the biscuits until they turn into fine crumbs
- Combine the biscuit crumbs with the margarine and milk
- Mix well until you get a moist and uniform dough
- Line the bottom and sides of a 25 cm diameter pan with this mixture
- Press down lightly
- Bake in the oven for 15 minutes
- Allow to cool completely before continuing
- Steam the pumpkin until it is very soft
- Mash it with a fork while it is still hot
- Blend the ricotta, cream cheese, and sugar in a blender until you get a smooth cream
- Prepare the gelatin following the instructions on the package
- In a bowl, gently mix the mashed pumpkin, heavy cream, the mixture from the blender, and the prepared gelatin until homogeneous
- Pour this filling over the cooled crust
- Refrigerate until the pie is firm and ready to serve
Notes
If you are looking for a practical dessert that impresses with a balanced flavor, this pie is perfect. The preparation is straightforward and results in a light treat with a creamy texture that everyone will love.
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