Brazilian recipe
Pumpkin pie (Torta de abóbora)
Make pumpkin pie with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
200g de biscoito maisena
4 colheres (sopa) de margarina
2 colheres (sopa) de milk
500g de pumpkin cortada em cubos
1/4 de cup (chá) de ricota esfarelada
150g de cream cheese
3/4 de cup (chá) de sugar
1 envelope de gelatina em pó sem sabor
1 lata de cream sem soro
4 colheres (sopa) de margarina
2 colheres (sopa) de milk
500g de pumpkin cortada em cubos
1/4 de cup (chá) de ricota esfarelada
150g de cream cheese
3/4 de cup (chá) de sugar
1 envelope de gelatina em pó sem sabor
1 lata de cream sem soro
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, polvilho, coxinha, quindim and pastel are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Comece preaquecendo o oven a 200°C
- Triture os biscoitos até transformá-los em uma farofa fina
- Junte a farofa de biscoito com a margarina e o milk, misturando bem até obter uma dough úmida e uniforme
- Forre o fundo e as laterais de uma forma de 25 cm de diâmetro com essa mistura, pressionando levemente
- Leve ao oven para bake por 15 minutes e aguarde esfriar totalmente antes de continuar
- Cook a pumpkin no vapor até ficar bem macia e ambake-a com um garfo enquanto ainda estiver quente
- Beat a ricota, o cream cheese e o sugar no liquidificador até obter um cream liso
- Prepare a gelatina seguindo as instruções da embalagem
- Em uma vasilha, mix delicadamente a pumpkin adoughda, o cream, o conteúdo do liquidificador e a gelatina preparada até ficar homogêneo
- Coloque esse filling sobre a dough já fria e leve à fridge até que a torta esteja bem firme e pronta para servir
Observations
Pumpkin pie is pumpkin pie, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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