Peel and slice the pumpkin, steam it, press it into paste while it is hot, and filter it with a sieve to make the pumpkin paste more detailed and more compatible with other ingredients.

Material A, Oero biscuits, are ground into powder by a conditioning machine. Mix well with the melted cream.

Spread it on the bottom of the baking tray, compact and smooth it with the back of the spoon to form the bottom of the cake.

The cream cheese and powdered sugar in the material B are heated in water, and stirred until Creamy is not granular. Add pumpkin puree and mix well, then add egg yolk and egg whites and mix well. Finally, add melted cream and fresh cream and mix well to obtain pumpkin cheese paste.

Beat the protein and sugar of material C until the tip is hooked.

Add the beaten egg whites into the pumpkin cheese paste several times and stir well.

Pour it into the bottom of the biscuit and steam it for about 35-40 minutes in hot water. Cool and refrigerate for at least three hours before demoulding and slicing.