1. Prepare all ingredients and tools
2. Let's make the pie crust first, soften the butter at room temperature, add sugar, flour, and egg yolk to stir and knead it into a dough
3. Put the finished dough in a fresh-keeping bag and refrigerate for half an hour
4. Pumpkin cut into small pieces and steamed
5. After cooling, stir to puree, add a spoonful of coconut milk, eggs and sugar and mix well
6. Finally, pour the whipped cream and continue to stir
7. After half an hour, take out the refrigerated pie crust, roll it into slices and put it in a buttered baking pan, not too thin or too thick. Use a fork to make some holes come out
8. Pour in the stirred pumpkin puree, and it will be full for 9 minutes. Let it stand for a while, so that the bubbles will rise to spread evenly. This is to make the surface smooth and look good. Put it into the preheated oven, and fire at 180 degrees 30 The temperature of about a minute or so depends on the situation of your own oven. If the oven is too powerful, it will be about 160 degrees, otherwise it will be battered.
9. Dangdangdangdang~~~ Out of the pot! ! It's so beautiful~~~~
Tips:I personally think that don’t add too much sugar, just keep the pumpkin delicious
