1. Wash the pumpkin, peel and remove the pulp, cut it into thin slices, and heat it in the microwave oven for about 10 minutes (poke it with chopsticks to judge the pumpkin pie).

Whether the pumpkin is ripe or not. If there is no microwave oven, steam it in a steamer. Cut the pumpkin into small pieces, put it in a steamer and steam it in water, then take it out;

2. Squeeze the pumpkin into pumpkin paste with a spoon while it is hot, add glutinous rice flour (the amount of glutinous rice flour is based on the fact that the dough does not stick to hands, and no extra water is needed), knead it into a ball, then add a teaspoon of cooking oil, cover it with plastic wrap, and let it stand for 15 minutes;

3. Take the egg-sized dough, flatten it, wrap it in a proper amount of red bean stuffing, knead it tightly, and flatten it gently to make a small round cake. Repeatedly, all the dough and stuffing are used up;

4. Wrap white sesame seeds on both sides of the prepared pumpkin pie;

5. Pour a little oil into the delicious pumpkin pie (15) in the pot, heat it, put it in, and fry it on low heat until both sides are golden.