1, 100g low-gluten flour, 50g high-gluten flour, 80g pumpkin, 45g sugar, 92g butter, a little salt, 30ml cold water, 1 yolk, 5g corn starch, 15ml fresh cream, 5ml rum, 5g milk powder and a little vanilla extract.

2. Mix the high-gluten flour, low-gluten flour, fine sugar and salt evenly;

3. Cut the butter into small particles and mix with the flour evenly;

4. Pour water between butter and flour.

5. Knead into a ball and put it in the refrigerator for 40 minutes. Steam the peeled pumpkin and chop it with a fork.

6. Add sugar and softened butter to the pumpkin stuffing and stir.

7. Add egg yolk, mix well, then add vanilla essential oil and rum.

8. Add whipped cream and mix well again.

9. Take the dough out of the refrigerator and roll it into a 3 mm thick cake.

10, the grimace drawing is placed on the rolled bread, and two pieces should be carved for each pie. One has a face and the other has no face.

1 1, put pumpkin stuffing.

12, and cover a face cake. Brush the surface with another layer of egg liquid.

13. Preheated oven 190 degree baking 10 minute, and then 170 degree baking for 20 minutes.