1. Peel the pumpkin and cut it into small pieces.
2. Put the steamer to steam.
3. Soak the gelatine slices in cold water in advance.
4. After steaming, pound the pumpkin into a puree and take 400 grams.
5. Wait until the pumpkin puree is slightly cooler, mix well with the gelatin slices soaked in cold water before use.
6. Beat whipped cream and milk powder into a thick shape.
7. Add the whipped cream to the pumpkin puree and stir well.
8. Pour into the mold and put it in the refrigerator for more than 3 hours.
9. After demoulding, decorate the eyes and mouth with chocolate, and then sprinkle with coconut paste.
Tips:The amount of sugar can be adjusted according to the sweetness of the pumpkin, this time it was made with a 6-inch bear head mold made by the artist. The well-beaten pumpkin puree is best filtered to be more delicate.
