1. Prepare the dough, oil and green juice powder. Because the pumpkin dough at home was previously mixed and frozen in the refrigerator, the detailed steps are omitted.
2. Take one third of the pumpkin dough and green juice powder and mix well by hand. The green juice powder is best sieved, it will be more delicate.
3. Line the baking pan with tin foil and brush with a layer of oil. Knead the dough into a round ball about 10g, and then use a toothpick to press it three times into a rice shape. Place in the baking tray.
4. Continue to knead the dough and place it on a baking tray lined with tin foil. Then brush a layer of oil on the surface of the pumpkin pie.
5. Put it in the oven, 170 degrees, middle level, up and down, 20 minutes. Remember to preheat it five minutes before putting it in.
