Tools/materials: pumpkin, pot, bowl, sugar, glutinous rice flour, chopping board, clear water, black sesame, white sesame, baking tray, oven.

1. Prepare a pumpkin together, peel and cut into pieces, weighing 300g. Then steam it in a pan, take it out and pour it into a large bowl. Add 60 grams of sugar while it is hot and mash it.

2. Then add 350g glutinous rice flour in batches, stir it into a flocculent shape, and knead it into dough. The water content of pumpkin is different, and the proportion of glutinous rice flour will be a little different. You can feel it yourself when kneading dough.

3. When it is too dry, you like to crack. At this time, add some water. If it is too thin, it is not easy to form, and it will stick to your hands. At this time, glutinous rice flour can be added to remedy it, and it can be kneaded into smooth dough with moderate hardness.

4. Then move it to the chopping block and knead it into long strips and divide it into noodles of equal size. Then rub it into a small ball, flatten it with your palm, and a small cake will come out. If the edge cracks when pressing, it means that the dough is a little dry, so you can dip some water in your hand and continue kneading.

5. Brush a layer of clear water on the surface of all biscuits, sprinkle some black and white sesame seeds to enhance fragrance, then gently compact the sesame seeds, then put them in a baking tray and bake them in a preheated oven 170 degrees for 20 minutes, and our pumpkin pie is ready.