Brazilian recipe
Creamy Pumpkin Pie with a Crumbly Biscuit Base
A proper crowd-pleaser that's dead easy to whip up. This pumpkin pie balances a crunchy biscuit crust with a silky-smooth, velvety filling—perfect for a fuss-free dessert.
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Ingredients
200g digestive biscuits
4 tablespoons butter, melted
2 tablespoons milk
500g pumpkin, cubed
1/4 cup ricotta, crumbled
150g cream cheese
3/4 cup caster sugar
1 sachet unflavoured gelatin powder
1 can (approx. 300g) heavy cream, chilled and drained of whey
4 tablespoons butter, melted
2 tablespoons milk
500g pumpkin, cubed
1/4 cup ricotta, crumbled
150g cream cheese
3/4 cup caster sugar
1 sachet unflavoured gelatin powder
1 can (approx. 300g) heavy cream, chilled and drained of whey
Where to find ingredients
Digestive biscuits are available in the biscuit aisle of any supermarket. For the pumpkin, you can use butternut squash or any sweet, firm pumpkin variety found in the produce section. Ricotta and cream cheese are standard items in the refrigerated dairy aisle. You'll find unflavoured gelatin in the home baking section, while heavy cream (sometimes labelled as double cream) is kept with the fresh dairy products.
Preparation method
- Preheat your oven to 200°C
- Crush the biscuits into fine crumbs
- Mix the biscuit crumbs with the melted butter and milk until you have a moist, uniform dough
- Press the mixture into the base and sides of a 25cm tart tin
- Bake for 15 minutes, then let it cool down completely before you move on
- Steam the pumpkin until really tender, then mash it with a fork while it's still warm
- Whizz the ricotta, cream cheese, and sugar in a food processor until it's nice and smooth
- Prepare the gelatin following the packet instructions
- In a mixing bowl, gently fold together the mashed pumpkin, heavy cream, the cream cheese mix, and the prepared gelatin until everything is combined and smooth
- Pour the filling over the cooled crust and pop it in the fridge until it’s set firm and ready to serve
Observations
If you're after a reliable, simple dessert that still looks impressive on the table, this pie is it. It's an absolute doddle to put together and delivers a light, creamy texture that always hits the spot.
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