It is better to make pumpkin pie with glutinous rice flour, because glutinous rice flour is thicker than flour, and it is easy to form when kneaded, and its taste is more elastic. It will be more delicious if fried. If you use flour, it will taste less Q-bomb and be softer.

Pumpkin cake is soft, waxy and sweet, with mellow flavor. Pectin contained in pumpkin pie can also protect gastrointestinal mucosa from the stimulation of coarse grains. However, because glutinous rice is sticky and difficult to digest after being made into cakes, the elderly and infants should try not to eat pumpkin cakes.