Brazilian recipe
Pumpkin Pie
A classic and practical recipe, this pumpkin pie stands out for the contrast between the crunchy cookie base and the velvety filling, being a sophisticated and simple option for your dessert.
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Ingredients
Biscuits
200
g
Margarine
4
tablespoons
Milk
2
tablespoons
Pumpkin, cubed
500
g
Ricotta cheese, crumbled
0.25
cup
Cream cheese
150
g
Sugar
0.75
cup
Unflavored gelatin powder
1
envelope
Heavy cream, without whey
1
can
200
g
Margarine
4
tablespoons
Milk
2
tablespoons
Pumpkin, cubed
500
g
Ricotta cheese, crumbled
0.25
cup
Cream cheese
150
g
Sugar
0.75
cup
Unflavored gelatin powder
1
envelope
Heavy cream, without whey
1
can
Where to find ingredients
Look for ingredients at your local supermarket or grocery store. Specialty ingredients like ricotta cheese can often be found in the dairy section.
Preparation method
- Preheat the oven to 400°F
- Crush the biscuits until they form fine crumbs
- 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 10-inch diameter pie pan with this mixture, pressing lightly
- Bake for 15 minutes and let it cool completely before proceeding
- Steam the pumpkin until very soft 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 directions
- 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'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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