1. First, put the pumpkin in a steamer, steam it, peel it and press it into puree for later use.
2. Cut the butter into small pieces after taking it out of the refrigerator.
3. Sift low-gluten flour into the butter, knead it into crumbs with your hands, and add an egg yolk.
4. Mix well and form a dough. Cover the surface of the dough with plastic wrap and let it stand for half an hour.
5. Roll out the dough into a sheet. Rolling the dough is best done in a fresh-keeping bag to prevent the dough from sticking everywhere.
6. Spread the dough in the pie mold, roll the excess part on the top with a rolling pin, and then fall off. Gently press the pie crust to stick the pie crust and the mold together. Pierce the bottom with a fork and let stand for 20 minutes.
7. Adjust the knob in the upper cover of the Supor lifting pan grilling machine to a thickness of 35 mm. Turn on the power and start the pizza function.
8. Put the pumpkin, egg liquid, milk, and softened cream cheese in a food processor to make a paste. Add cornstarch, stir evenly, and the pie filling is ready.
9. Pour the pie filling into the baked pie crust, 80% full, put it in the baking tray, and start the pizza function again. After roasting, sprinkle a little coconut on the surface.
10. There are two flavors at once, the bottom is crispy, and the filling is sweet and soft.
11. Cut into pieces and serve.
12. The milk is rich, and the more you eat, the more you can't stop your mouth.
