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
Ingredients can be found at local supermarkets and general grocery stores. For the biscuits, standard digestive or tea biscuits may be used as a substitute if cornstarch biscuits are unavailable.
Preparation method
- Preheat 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 have a moist and uniform dough
- Line the bottom and sides of a 25 cm diameter pan with this mixture, pressing down lightly
- Bake for 15 minutes and let it cool completely before continuing
- Steam the pumpkin until very soft and mash it with a fork while still warm
- Blend the ricotta, cream cheese, and sugar in a blender until you get a smooth cream
- Prepare the gelatin following the package instructions
- In a bowl, gently mix the mashed pumpkin, heavy cream, the blended mixture, 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 treat with a creamy texture that is sure to please everyone.
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