Peel and slice the pumpkin, steam it, press it into paste while it is hot, and filter it with a sieve to make the pumpkin sauce more detailed and more compatible with other ingredients.
Material A, Euro biscuit, is ground into powder by a conditioner. Mix well with melted cream.
Spread it on the bottom of baking tray, and compact it with the back of spoon to form the bottom of cake.
Heat the cream cheese and powdered sugar in material B in water and stir until the cream is not granular. Add pumpkin puree and stir well, then add egg yolk and egg white and stir well. Finally, add melted cream and whipped cream and stir evenly to get pumpkin cheese paste.
Beat the protein and sugar of material C until the tip is hooked.
Add the beaten egg whites into the pumpkin cheese paste several times and stir well.
Pour into the bottom of the biscuit and steam with hot water for about 35-40 minutes. Cool and refrigerate for at least three hours before demoulding and slicing.