1. Prepare ingredients: 180g pumpkin, 85ML milk, 70g oats, 50g low-gluten flour, 20g sugar.

2. Cut the pumpkin into pieces and steam until cooked, drain the water, press and blend into pumpkin puree. While stirring, add the sugar and stir together.

3. Put the oats in the oven at about 175 degrees and bake for about 5 minutes. You need to adjust this according to your own oven. Just make the oats a little more fragrant and don't burn them.

4. After the oats are baked, add low-gluten flour, add an egg, stir, add milk, continue to stir, stir evenly, and there will be no dry powder.

5. At this time, you can add the pumpkin puree to the oat flour batter and continue stirring. If you feel it is too dry, remember to add some water or milk.

6. Next, you can shape the pumpkin paste into a cake shape. You can directly use your hands to shape the pumpkin paste into a cake shape, or you can use a spoon or other tools to shape it. Place it on a baking tray and bake it in the oven.

You can bake crispy pumpkin pie in about 30 minutes.