Brazilian recipe
Pumpkin Pie
A classic and practical recipe, this pumpkin pie stands out for the contrast between the crunchy cookie crust and the velvety filling, making it a sophisticated yet simple option for your dessert.
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Ingredients
200g of plain cookies
4 tablespoons margarine
2 tablespoons milk
500g cubed pumpkin
1/4 cup crumbled ricotta cheese
150g cream cheese
3/4 cup sugar
1 envelope unflavored gelatin powder
1 can heavy cream, without whey
4 tablespoons margarine
2 tablespoons milk
500g cubed pumpkin
1/4 cup crumbled ricotta cheese
150g cream cheese
3/4 cup sugar
1 envelope unflavored gelatin powder
1 can heavy cream, without whey
Where to find ingredients
Look for plain cookies, margarine, milk, fresh pumpkin, ricotta cheese, cream cheese, sugar, unflavored gelatin powder, and heavy cream at your local supermarket.
Preparation method
- Preheat the oven to 200°C
- Grind the cookies into a fine crumb
- Combine the cookie crumbs with the margarine and milk, mixing well until a moist and uniform dough is formed
- Line the bottom and sides of a 25 cm diameter pie pan with this mixture, pressing lightly
- Bake in the oven for 15 minutes and let it cool completely before continuing
- 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 smooth
- Prepare the gelatin according to 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'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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