The simplest way to use flour for pumpkin pie is as follows: Ingredients: 150 grams of old pumpkin, 10 grams of sugar, 50 grams of milk, 10 grams of peanut oil, 50 grams of milk, 300 grams of flour, and yeast.

Steps: 1. Steam 150 grams of peeled old pumpkin in a pot, pour it into a large bowl, add 10 grams of sugar while it is hot, and mash it into pumpkin puree.

2. Add 50 grams of milk to the pumpkin puree and stir evenly.

When it is warm but not scalding, add 3 grams of yeast to dissolve, then add 300 grams of flour and 10 grams of peanut oil.

3. When there is no dry flour, start kneading the dough. Knead it into a smooth dough with moderate hardness, then cover it with plastic wrap and let it rest for 5 minutes.

4. After 5 minutes, take it out and roll it out directly into a large cake, which should be slightly thicker, about 1 cm.

5. Then find a round cup or small bowl and press out small round cakes. Remove the excess leftovers and continue to knead the dough and roll it out, then press it again into small cakes of the same size until all is done.

Cover with cling film and let rise until doubled in volume.

6. Preheat the pan and brush it with oil, apply a thin layer of oil on it, put in the cake embryo, and brush a thin layer of oil on the surface to lock in the moisture.

Cover and sear over low heat.

7. Fold one side until golden, then flip and cook the other side. Fry until both sides are golden, and it will spring back quickly when pressed, then it is ready to serve.