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
200g Marie biscuits
1 sachet unflavoured powdered gelatine
3/4 cup sugar
1/4 cup crumbled ricotta
1 tin cream, drained of whey
500g pumpkin, cubed
150g cream cheese
4 tablespoons margarine
2 tablespoons milk
1 sachet unflavoured powdered gelatine
3/4 cup sugar
1/4 cup crumbled ricotta
1 tin cream, drained of whey
500g pumpkin, cubed
150g cream cheese
4 tablespoons margarine
2 tablespoons milk
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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