Steam the sliced pumpkins in a steamer until they become soft enough to mash.

While the pumpkin is still hot, mash it into a smooth puree using a potato masher.

Set aside and let cool down for later use.

In the meantime, prepare 12 pieces of red bean paste, each weighing about 20 grams. You can add more flavors by using other paste fillings such as taro paste, yam paste, and black sesame filling.

Use a kitchen thermometer if you have one to check if the pumpkin puree is warm and not hot. As mentioned, a temperature of 120°F to 140°F can kill the yeast. So, make sure the pumpkin puree is below these temperatures.

When the pumpkin puree is cool enough for the yeast, add the yeast and a teaspoon of sugar. Mix them well.

Then, add flour until the mixture forms clumps.

Next, add a teaspoon of lard.

Knead the mixture into a dough ball.

Place the dough on a chopping board or flat surface and continue kneading until smooth.

Roll the dough into a long tube and divide it into 12 equal parts.

Take a piece of the dough and flatten it into a small circular dough wrapper.

Place a piece of red bean paste in the center and wrap the dough around it, shaping it into a bun.

Gently roll the bun to make it rounder and smoother. You can dust a bit of flour during this step to make it easier to handle.

Create a pumpkin-like appearance by marking lines around the buns. Use a spatula, knife, or dough cutter for this step.

After creating the pumpkin lines, pinch the top center of the bun to make a pointed stem to complete the pumpkin shape.

Put the pumpkin buns on a steamer basket lined with parchment paper and let them rest for about 30 minutes.

After 30 minutes, bring the water to a boil and steam the buns for 12 minutes.

Let the buns sit for an additional 3 minutes before serving.