Brazilian recipe
Pumpkin Pie (Torta de abóbora)
A classic and practical recipe, this pumpkin pie stands out for the contrast between the crunchy biscuit crust and the velvety filling, making for a sophisticated yet simple dessert.
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Ingredients
200g cornstarch 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, drained
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, drained
Where to find ingredients
You can find biscuits, dairy products, and produce at any local grocery store or supermarket. If unflavored gelatin is unavailable, agar-agar can be used as a vegetarian substitute.
Preparation method
- Start by preheating the oven to 200°C
- Crush the biscuits until they become a fine crumb
- Combine the biscuit crumbs with the margarine and milk, mixing well until you obtain a moist and uniform dough
- Line the bottom and sides of a 25 cm diameter pan with this mixture, pressing down lightly
- Bake in the oven for 15 minutes and wait for it to cool completely before continuing
- Steam the pumpkin until very soft and mash it with a fork while it is still hot
- Blend the ricotta, cream cheese, and sugar in a blender until smooth
- Prepare the gelatin following the package instructions
- In a bowl, gently mix the mashed pumpkin, heavy cream, the contents of 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 are looking for a practical dessert that impresses with its balanced flavor, this pie is perfect. The preparation is straightforward and results in a light, creamy treat that everyone will enjoy.
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