Brazilian recipe
Pumpkin Pie (Torta de abóbora)
A classic and practical recipe, this pumpkin pie features a perfect contrast between a crispy cookie crust and a velvety filling, offering a sophisticated 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
Find these ingredients in local supermarkets, grocery stores, or neighborhood markets. As a substitute for cornstarch biscuits, you can use any plain digestive or tea biscuit.
Preparation method
- Preheat the oven to 200°C.
- Crush the biscuits until they turn into 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 gently.
- Bake 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 still warm.
- Blend the ricotta, cream cheese, and sugar in a blender until smooth.
- Prepare the gelatin according to the package instructions.
- In a bowl, gently mix the mashed pumpkin, the heavy cream, the blended cream cheese mixture, and the prepared gelatin until homogeneous.
- Pour the 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 a balanced flavor, this pie is perfect. The preparation is straightforward and results in a light sweet treat with a creamy texture that is sure to please everyone.
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