1. Put room temperature butter in low flour.
2. Knead it with your hands to form a granular shape.
3. Add 35 grams of whole egg liquid and knead it into a smooth dough.
4. Cover the kneaded dough tightly and let it rest for 20 minutes. (Next, make the filling)
5. Prepare 60 grams of cooked pumpkin and mash it.
6. Stir the cream cheese and granulated sugar in hot water until smooth and without particles.
7. Add a beaten egg mixture and mix well.
8. Add milk and mix well.
9. Finally, add 12 grams of low flour and pumpkin puree and mix well.
10. Set aside the filling when you have finished making it.
11. Take out the dough, sprinkle some dry flour, and use a rolling pin to roll the dough into a sheet larger than the pie pan.
12. Prepare a 8 to 9 inch pie pan, cover the dough on the pie pan, and sort it out with your hands.
13. Use a rolling pin to roll off the excess edges. The extra edge can just be made into a small 6-inch. (Preheat the oven 180 degrees)
14. Rub the tart crust with a dining fork to make some small holes to prevent it from bulging during baking.
15. Put it into the middle of the oven, bake at 180 degrees for 10 minutes and take it out.
16. Spread the filling and smooth it out.
17. Then return to the oven and continue to bake for about 20 minutes to complete.
18. The finished product is out.
19. Cut the finished product. Crispy and tender.
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