1. First, peel and remove the seeds from the pumpkin, cut it into pieces, and heat it in a microwave for five minutes. If you remove the skin, it will look better.

2. Prepare 1 egg, 2 tablespoons of sugar, and 150 ml of milk. You can choose the appropriate amount according to your own taste.

3. Hang out the steamed pumpkin flesh, leaving about one centimeter around. Be sure not to dig out all the flesh, nor dig it thoroughly.

4. Put the scooped pumpkin and one egg, two spoons of sugar and 150 ml of milk into a crusher, crush and sift.

5. Pour the juice into the pumpkin, then put the pumpkin into the steamer, pour in the pudding liquid, cover the pot, bring to a boil over high heat, then turn to low heat and steam for fifteen minutes Wait for about a few minutes, wait until it cools down a bit, put it in the refrigerator and eat it directly.

6. Butter pumpkin is a medium-long-growing fresh-eating pumpkin variety. When mature, the skin of this pumpkin is yellow and the inside is red, and the flesh is fresh and orange-red, with a very high sugar content and a good taste. The pulp utilization rate is very high.

7. After the butter pumpkin matures, it can be stored at room temperature for about eight months. It has a very broad prospect in the domestic consumer market. At the same time, it is also suitable for processing. This variety is cultivated in most areas of our country. In the rainy areas of the south, support cultivation can be adopted, which can play a role in increasing the commodity rate.