Wash the mini pumpkin thoroughly and cut it into bite-sized pieces. Ensure the slices are slightly thick to prevent breaking after cooking.

Heat a pan with a small amount of oil, enough to coat the bottom. Add the pumpkin slices and cook on medium heat for 1–2 minutes to coat the surface.

Flip the pumpkin slices and cook until golden brown on both sides.

Prepare the sweet glaze sauce by mixing 4 tbsp oligosaccharide and 2 tbsp sugar. Optionally, add cinnamon powder for extra flavor.

Heat the sauce on low heat, swirling the pan instead of stirring to dissolve the sugar evenly.