Pumpkin Mochi

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PumpkinIngredients:

Wet:

  • 1 lb mochiko flour
  • 2 c. granulated sugar
  • 2 tsp baking powder
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon

Dry:

  • 4 eggs, beaten
  • 1 -29oz can Libby’s pumpkin
  • 1 -14oz can sweetened condensed milk
  • 2 blocks (1 c.) butter, melted
  • 2 tsp vanilla extract

Directions:

  • Preheat oven to 350° F. Grease 9×13 pan with non-stick cooking spray.
  • Combine dry ingredients in one bowl and mix well. Set aside.
  • Combine wet ingredients in a separate bowl and mix well.
  • Combine wet and dry ingredients together and mix well.
  • Pour into 9×13 greased pan and bake for 1 hour. Cool for 2-3 hours and cut into desired amount of pieces with a plastic knife (plastic knife will prevent mochi from sticking).
  • Serve and enjoy!