Slice the pumpkin thinly and steam it until tender, approximately 15 minutes.

Mash the cooked pumpkin into a smooth puree and allow it to cool.

Combine pumpkin puree, granulated sugar, and active dry yeast in a bowl. Mix thoroughly. Gradually incorporate the pumpkin mixture into the flour in a large mixing bowl, stirring until a dough forms.

Knead the dough until smooth and elastic, then divide it into 3 equal portions.

Roll each portion of dough into a long strip. Then, place two of the dough strips together and brush oil onto them. Finally, place the strip without oil on top of the others.

Using both hands, gently push and squeeze the strips together to combine them.

Cut the combined strips into pieces approximately 3cm long.

Place each piece of dough on a cutting board, rotating and rubbing it with both hands to ensure firmness.

Hold each piece of dough with one hand while using the thumb and index finger of the other hand to squeeze and compact it.

Repeat this process with the remaining dough pieces.

Place each portion of dough on the prepared parchment paper. Allow the dough pieces to rise until they are approximately 1.5 times their original size. This typically takes around 30 to 45 minutes.

Prepare your steamer by filling it with cold water. Place the mantou in the steamer and start steaming. Steam over high heat for 15 minutes, timing from when the water starts boiling.

After steaming, turn off the heat and refrain from opening the steamer lid. Allow the mantou to rest undisturbed for 2 minutes. Remove the pumpkin mantou from the steamer and serve them warm.