1. Wash the pumpkin, peel and remove the pulp, cut it into thin slices, and heat it in a microwave oven at high heat for about 1 minutes (poke it with chopsticks to judge whether the pumpkin cake 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, and then take it out;

2. Squeeze the pumpkin into pumpkin puree while it's hot, add glutinous rice flour (the amount of glutinous rice flour added is appropriate so that the dough doesn't stick to hands, and no additional water is needed), knead it into a ball, then add a teaspoon of cooking oil, cover it with plastic wrap and put it aside for 15 minutes;

3. Take the dough the size of an egg, round it, then flatten it, wrap in a proper amount of red bean stuffing, close it, knead it gently, then flatten it, and make a small round cake. Repeatedly, all the dough and stuffing are used up;

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

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