Delicate pumpkin pie with ricotta, cinnamon and biscuit base

Instructions

1. Cut the pumpkin into small pieces, place in a saucepan, sprinkle with cinnamon, nutmeg and sugar.
2. Cover with water and cook for about 20 minutes until soft.
3. Drain off the cooking water.
4. Pure the pumpkin with a hand blender and let cool.
5. In a food processor, chop the butter biscuits and mix with the melted butter.
6. Line a baking dish with parchment paper and place the biscuit-butter mixture inside. Distribute evenly and press firmly.
7. Bake the biscuit bases for approx. 12-15 minutes at 180 °C.
8. Let them cool down.
9. Whisk the ricotta first with the eggs and then with the icing sugar.
10. With the pumpkin puree and then with the Mix in the starch.
11. Spread the pumpkin and cheese mixture over the pre-baked biscuit base.
12. Place the filled cake tin in a large casserole dish and fill it with hot water.
13. Bake the pumpkin pie at 150 °C for approx. 50-60 minutes.
14. Open the oven door and allow the cake to cool completely.
15. Leave the finished pumpkin pie in the fridge for 4-5 hours.
16. Drop the pumpkin pie with whipped cream and serve, if you like.