Brazilian recipe
Pumpkin Pie
A classic and practical recipe, this pumpkin pie stands out for the contrast between its crunchy biscuit base and velvety filling, making it a sophisticated yet simple dessert option.
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Ingredients
200 g Marie biscuits
4 tablespoons margarine
2 tablespoons milk
500 g pumpkin, cut into cubes
1/4 teacup crumbled ricotta
150 g cream cheese
3/4 teacup sugar
1 sachet unflavoured powdered gelatine
1 tin cream, without whey
4 tablespoons margarine
2 tablespoons milk
500 g pumpkin, cut into cubes
1/4 teacup crumbled ricotta
150 g cream cheese
3/4 teacup sugar
1 sachet unflavoured powdered gelatine
1 tin cream, without whey
Where to find ingredients
In Singapore, you can find pumpkin, dairy products, gelatine and Marie biscuits at supermarkets, wet markets and general baking supply shops.
Preparation method
- Start by preheating the oven to 200°C
- Crush the biscuits until they become fine crumbs
- Combine the biscuit crumbs with the margarine and milk, mixing well until you get a moist, even dough
- Line the base and sides of a 25 cm round tin with this mixture, pressing gently
- Bake for 15 minutes, then leave it to cool completely before continuing
- Steam the pumpkin until very soft, then mash it with a fork while it is still hot
- Blend the ricotta, cream cheese and sugar in a blender until smooth
- Prepare the gelatine according to the packet instructions
- In a bowl, gently mix the mashed pumpkin, cream, blender mixture and prepared gelatine until even
- Spoon this filling over the cooled crust and chill in the fridge until the pie is well set and ready to serve
Observations
If you are looking for a fuss-free dessert that impresses with its well-balanced flavour, this pie is just right. The preparation is straightforward and gives you a light sweet treat with a creamy texture that everyone will enjoy.
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