1, the head and tail of the pumpkin are removed, and the onion is cut in the middle to take out the pumpkin pulp. This tender pumpkin needs no peeling and is directly rubbed into filaments. Add a spoonful of salt, stir well, and marinate for 10 minute to kill water.

2. Pour the pickled pumpkin into a clean gauze and drain the juice. Don't throw out the pumpkin juice that you've got, and keep it for later use.

3. Add 400 grams of flour to the basin, mix the flour with 240 ml of freshly squeezed pumpkin juice, stir it as it falls, stir it into flour wadding, then knead it into a smooth and soft dough, and cover it for 30 minutes.

4. Prepare a handful of vermicelli and cook it until it is soft and rotten. Remove the cold water, chop it up and put it in a bowl. Add a little soy sauce and stir evenly for later use.

5. Chop the dried pumpkin and put it in a vermicelli bowl. Add chopped green onion, soy sauce, pepper powder, a spoonful of cooking oil and a little edible salt, and mix well.

6. When the bag is ready, prepare a handful of leeks and put them in a bowl. Add a spoonful of cooking oil to lock the water and mix well.

7. After the dough is made, you don't need to knead the dough and directly knead it into long strips. Divide it into small doses of uniform size, roll each small dose into pancakes, wrap the mixed stuffing like buns, close it down and gently roll it into cakes.

8. After the electric baking pan is preheated, put it into the cake blank, brush a little cooking oil on the surface, and bake it for 3 minutes on medium heat.

After 9 or 3 minutes, turn it over and bake it for about 2 minutes until the surface is golden. Press it with a shovel and rebound quickly to get out of the pot.

10, our pumpkin pie is ready, with thin skin and big stuffing, and the stuffing can be seen from the outside. This kind of pie with no hair and no hot noodles tastes best in a warm state. It's delicious, and it doesn't lose meat pie at all.