The pumpkin variety I bought this time is very good, one large quantity, made three or four flavors, including pumpkin cheesecake. It has been raining recently and there is almost no sunshine; the effect of the photo under the light is not ideal.
Material
| Cookies | 80g |
| butter | 30g |
| Raw pumpkin pieces | 200 g |
| Cream cheese | 100 g |
| Light cream | 150 grams |
| Sugar | 50 grams |
| salt | 1 g |
| Gelatin tablets | 13 grams (2.5 tablets) |
| milk | 50 grams |
| rum | 1 tablespoon |
Biscuits are crushed in a fresh-keeping bag, mixed with melted butter, spread on the bottom of the mold and compacted, and placed in the refrigerator to refrigerate;
Steamed pumpkin or cooked in microwave, add cream cheese, milk, sugar, salt, rum, and put in a food processor to make a fine paste;
Gelatin tablets are soaked in ice water, heated in water to dissolve into a liquid, add to the pumpkin paste and mix well; whipping cream until wet foaming, mix with pumpkin paste and mix well
Pour the pumpkin paste into the mold, tap and shake the bubbles until the surface is flat; put it in the refrigerator and freeze until it is solidified, then take it out, and then cut off the mold.