1. The amount of pumpkin depends on the size of the baking tray. The baking tray I use is large, so I use more pumpkins, about half of the 20 cm diameter pumpkin.
2. After washing, remove the skin and seeds, then cut into small pieces and put them in the steamer. Our home does not have cage cloth, so we use filter paper.
3. Take it out after 20 minutes, break it with a blender, or mash it with a spoon. Then add cream or butter, starch and sugar. It is recommended to put more sugar, it will be more delicious when steamed.
4. Take a few cookies and put them in a sealed plastic bag, then use a rolling pin to crush them and set aside. It is recommended to use pure milk or whole-grain cookies. The cookies I use with chocolate are not the best.
5. Take a little jam and set aside, or use the packaged sweet fruit to cut into pieces and set aside.
6. Take a baking pan like this, with cookie crumbs spread on the bottom. If you can't buy this kind of baking pan, just use Method 4 to crush a large number of cookies, spread them in a tin foil baking pan and then compact it.
7. Spread the stirred pumpkin puree on the baking tray, about halfway up, and then use a spoon to smooth it out. Then sprinkle the crushed cookies from Method 4 evenly on top.
8. Then spread the remaining pumpkin puree on the baking tray, smooth it with a spoon, and decorate it with the fruit chopped method 5. Then put it into the oven, the temperature is 350 degrees Fahrenheit, about 160 degrees Celsius, and the temperature is about 20 minutes.
9. After being out of the oven, the color will become fuller and very beautiful. Wait for it to cool, put it in the refrigerator, and cut it for consumption after a few hours.
