Material preparation: 500g pumpkin, 700g glutinous rice flour, 100g sugar, oil, etc.

1. Wash the dust on the surface of the pumpkin with clear water first, then peel off the skin of the pumpkin with a skin scraper, then cut off the pulp and melon seeds inside, cut them into thin slices, put them in a large flat plate, and sprinkle with100g of white sugar.

2. Start the steamer. After the steamer is started, put the pumpkin into the dish, cover the lid and steam the pumpkin over high fire. What needs to be remembered in this step is that the pumpkin must be steamed, otherwise the next step will be difficult to operate!

3. After the pumpkin is steamed, pour it into a large basin, mash it quickly with a spoon, then pour 700 grams of glutinous rice flour while it is hot, and stir it quickly and evenly with a spoon to form a flocculent shape.

4. Mix pumpkin sauce and glutinous rice flour evenly and knead into dough. It may be a little hot at first, so you need to pay attention to burns!

5. Don't touch the dough with your hands, and knead it until it is smooth and wet. Take a small piece, put it in the palm of your hand and knead it into a small ball, then flatten it into a cake shape, so that the pumpkin pie blank is ready!

6. Brush the baking pan with oil for preheating. While making pumpkin pie, put it in the electric baking pan and bake it. Make a full pot and continue cooking. Pay attention to turning pancakes often, or they will burn easily. The pumpkin pie bulges when it is cooked, and it can bounce back quickly with a shovel, indicating that it is cooked. Let it cool and put it on a plate, and you can eat it!