Pumpkin pulp is saturated and bright in color, very pleasing, and it is a conspicuous ingredient on the table.

Pumpkin is rich in nutritional value and is loved by many healthy vegetarians. There are 69 calories per 100 grams of pumpkin, which is lower than sweet potatoes (109 calories), potatoes (77 calories), taro (115 calories), and yam (84 calories).

It contains carbohydrates, protein, potassium, calcium, magnesium, phosphorus, copper, vitamins A, E, and C, beta-carotene, niacin, folic acid, and other nutrients, and is a high-fiber starch food like taro and sweet potato.

In addition to the pumpkin pulp, seeds are also a good source of polyunsaturated fatty acids and minerals sodium, potassium, calcium, magnesium, zinc, iron, phosphorus, calcium, vitamins A, E, beta-carotene, niacin, folic acid, etc., It can be said that the whole pumpkin is rich in a variety of nutrients.

Turning pumpkin into pumpkin pie is not only nutritious but delicious! Pumpkin pie is a traditional home-cooked snack from late autumn to early winter in the southern United States. It has become a seasonal food. Come and try cooking!

First, cut the pumpkin into cubes and put them in a steamer to cook. Soften the butter at room temperature ahead of time and add the powdered sugar. Measure out the low-gluten flour and sift it into the butter as well. Use your hands to knead into small uniform granules, similar to bread crumbs.

The flour and butter must be well mixed. Beat one egg first, pour it into the butter and flour mixture, and gently grab it with your hands. Shape into a smooth dough, wrap in cling film and refrigerate for 20 minutes.

Add sugar to the pumpkin and puree with a mixer. Beat the remaining two eggs and pour them into the pumpkin puree. Then pour in the whipped cream, stir evenly with an egg beater, and the pumpkin filling is ready.

At this point, the oven is preheated to 190 degrees. Take the dough out and roll it out with a rolling pin into a 4mm-thick round dough sheet. Rolling it out through a plastic bag can effectively prevent sticking and keep it smooth.

Put the dough into the mold, press lightly, and use a rolling pin to roll out the excess edge along the mold. Use a fork to make vent holes in the pie crust to prevent the pie crust from deforming while baking.

Pour the pumpkin filling into the mold, 9 points full. Heat up and down, 190 degrees, 10 minutes, turn to 150 degrees, and bake for about 30 minutes.