1. First make the pie crust. The flour and butter are mashed and mixed by hand like I did. You must stir quickly before the butter starts to soften. The pie crust will be very crispy.
2. When it becomes fine sand after stirring, pour in egg yolk and sugar, and stir evenly
3. Finally, you can knead it into a ball and stop kneading, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes
4. After 30 minutes, take the dough out, put it between two oiled papers, and roll it out thinly with a rolling pin
5. Spread the butter evenly on the baking tray, remove a piece of greased paper from the dough and buckle it upside down on the baking tray. After spreading evenly, remove the other piece of greased paper.
6. Then use a rolling pin to roll a few times and remove the excess part
7. Use a fork to make holes in it
8. Put rice or beans on it to prevent the pie crust from expanding due to heat, then put it in the oven preheated to 180 degrees and bake for about 25 minutes
9. Turn on medium heat, pour the peeled and diced pumpkin in the pot, pour in orange juice and water, sugar and a little ginger powder or minced ginger, stir well and cook for about 40 minutes
10. Put the pumpkin out of the pot until the water evaporates and thickens
11. Let it cool completely, pour it into a blender, then pour in the eggs, egg yolks, cheese, and mix into a puree
12. Pour in cinnamon powder and nutmeg powder and mix well
13. Finally, pour on the baked pie crust, spread the surface evenly and continue to bake at 180 degrees for 25 minutes to complete the pulling~
14. Roasted pumpkin pie can be topped with some nuts of your choice
15. Squeeze a little more cream on it, it will taste better and mellow~
