Step 1 Peel the pumpkin, remove seeds, cut into large pieces, and put into a large bowl.

Step 2 Cover the large bowl with plastic wrap or a lid.

Steam it in a steamer or cook it in a microwave.

Step 3: There is still 520 grams of cooked pumpkin puree. Add sugar while it is hot and stir to melt.

If the pumpkin is sweet, add less sugar; if it is not sweet, add more sugar.

If you like sweetness, add more sugar; if you don’t like sweetness, add less sugar. If pumpkin is particularly sweet, you can add no sugar!

Step 4 Stir the pumpkin paste evenly and let it cool to the point where it is not hot to the touch.

Don't add glutinous rice flour to the pumpkin paste if it's too hot.

Step 5. Add glutinous rice flour and mix well. You can use a silicone spatula to mix at first. Add glutinous rice flour in small amounts and several times.

Step 6: Knead until the dough does not stick to your hands or the bowl.

The dough at this time can be rolled into small pieces for cooking sweet soup, or it can be used for making glutinous rice balls, whichever you like.

Step 7 Divide the dough into equal-sized balls and cover with a damp cloth or plastic wrap to prevent the dough from drying out.

Step 8: Divide the mixture into a ball, flatten it and set aside.

Step 9: Put a little oil in the pan to fry the prepared pumpkin cake embryo over low heat, then put it on a plate.

Make sure the fire is low, otherwise it will easily burn the pot.

Kitchen friend @王CC said that you need to heat the oil in the pan and set it to low heat.

Otherwise it's easy to get stained.

Step 10: You can make a lot at one time, spread it out and freeze it, then bag the frozen pumpkin pie and store it in the freezer.

There is no need to defrost when eating, just put it in the pot and fry slowly over low heat.