Pumpkin Mochi

Many years ago….okay, more like 25 years ago my mom made pumpkin mochi for Thanksgiving and it was an absolute hit. We have made it ever since.

Full disclaimer, I am not a baker, but there are a few things I can put together well. Pumpkin mochi is one of those. So if I can bake it, you can too.

PUMPKIN MOCHI

Wet Ingredients:

• 4 eggs, slightly beaten

• 2 cups sugar

• 1 can pumpkin

• 1 can condensed milk

• 1 cup butter, melted

• 2 teaspoons vanilla

Dry Ingredients:

• 1 box and 1/4 cup Mochiko Flour

• 2 teaspoons baking powder

• 1 and 1/2 teaspoons pumpkin pie spice

Instructions:

1. Add wet ingredients to dry ingredients.

2. Mix well.

3. In a slightly greased 9x13 pan, bake at 350 for ~1 hour.

Highly recommend serving it with whipped cream.