Peel the pumpkin and slice it thinly for quicker steaming.

Steam the slices over medium heat for 15-20 minutes, until fork-tender.

Measure out 190g steamed pumpkinand mash into a smooth puree while warm. Let cool completely before using.

Divide the red bean paste into 12 portions(20g each). Roll into smooth balls and set aside.

Mix the cooled pumpkin puree with 3g yeast and 5g sugar, stirring until dissolved.

Add 300g flour and mix until the mixture resembles crumbs.

Add 10g lard and knead on a clean surface for 10-15 minutes until smooth, elastic, and no longer sticky.

Roll the dough into a long log, then divide it into 12 equal portions, each weighing approximately 40g.

Roll each portion into a ball, then flatten into a disk with the center thicker than the edges.

Place a 20g red bean paste ball in the center and wrap the dough around it, sealing tightly.

Shape into a smooth bun and score grooves on the surface with a dough scraper to resemble a pumpkin. Pinch a small tip at the top for the “stem.”

Arrange the buns on a steamer tray, leaving space between them. Cover with a damp cloth and let proof for 30-45 minutes until 1.5 times their original size.

Bring water to a boil, place the buns in the steamer, and steam over medium-high heat for 12 minutes.

Turn off the heat and let the buns rest in the steamer for 3 minutes to avoid collapsing.