1. crispy pumpkin pie: Wash pumpkin, remove seeds and cut into pieces, and steam in a steamer 15 minutes. Steamed pumpkin is mixed with glutinous rice flour, starch, sugar and coconut milk to make non-stick dough.

2. Divide the dough into small dough of about 25 grams, wrap 20 grams of bean paste stuffing, and round it. Heat the pumpkin balls in a hot oil pan and fry them slowly until the surface is golden, which takes about 2-3 minutes. Take it out and drain it.

3. Cream pumpkin pie: steam the pumpkin to dryness, press it into a paste while it is hot, mix in cream and sugar and mix well, then add the sieved low-gluten flour in several times and mix well, and put the dough in a plastic bag or plastic wrap for one hour.

4. Take it out, roll it into 0.5cm slice, cut it into long strips with a hob or knife, put it on a baking tray cloth or baking paper, poke a small hole with a fork, and bake it in a preheating oven 180 degrees for 20 minutes.