Brazilian recipe
Pumpkin Pie
A classic and practical recipe, this pumpkin pie stands out for the contrast between its crispy cookie crust and velvety filling, making it a sophisticated yet simple option for your dessert.
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Ingredients
200g of plain biscuits
4 tablespoons of margarine
2 tablespoons of milk
500g of pumpkin, cubed
1/4 cup of ricotta cheese, crumbled
150g of cream cheese
3/4 cup of sugar
1 envelope of unflavored gelatin powder
1 can of heavy cream, without whey
4 tablespoons of margarine
2 tablespoons of milk
500g of pumpkin, cubed
1/4 cup of ricotta cheese, crumbled
150g of cream cheese
3/4 cup of sugar
1 envelope of unflavored gelatin powder
1 can of heavy cream, without whey
Where to find ingredients
Plain biscuits, margarine, milk, pumpkin, ricotta cheese, cream cheese, sugar, unflavored gelatin powder, and heavy cream can be found at most supermarkets.
Preparation method
- Preheat the oven to 200°C
- Crush the biscuits until they form fine crumbs
- Combine the biscuit crumbs with the margarine and milk, mixing well until you achieve a moist and uniform dough
- Line the bottom and sides of a 25 cm diameter pie dish with this mixture, pressing lightly
- Bake for 15 minutes and let it cool completely before proceeding
- Steam the pumpkin until very tender and mash it with a fork while still hot
- Blend the ricotta, cream cheese, and sugar in a blender until a smooth cream forms
- Prepare the gelatin according to package instructions
- In a bowl, gently mix the mashed pumpkin, heavy cream, the contents from the blender, 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 and results in a light sweet, with a creamy texture that pleases everyone.
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