Pumpkin Mochi

Pumpkin mochi is probably pretty far from traditional Thanksgiving food, but in a country that celebrates being a melting pot of diversity, it only seems appropriate to throw in a more ethnic recipe for a national holiday such as Thanksgiving. My mom always made the full turkey, mashed potatoes and gravy Thanksgiving dinner each year and right there next to the corn casserole was always a big platter of her oft requested spring rolls. We grew up thinking they were supposed to be served at each holiday meal.  My BIL requested that my sister make spring rolls this year because it just wouldn't be Thanksgiving without them and I would have to agree.  

All that to say that a little less than traditional item is a fun thing to throw onto the Thanksgiving table.   Mochi might  never replace pumpkin pie, but is a great additional dessert to set next to the pumpkin pie. The butter and milk add an ultra creaminess to the chewy mochi.

And just like the chocolate coconut mochi I made last month, pumpkin mochi is super easy and quick to throw together.  

Pumpkin Mochi

Ingredients
1 1/2 cups glutinous rice flour (Mochiko brand or other)
1 tsp baking powder

1 tsp pumpkin pie spice

1 tsp cinnamon

1 15 oz can pumpkin puree
7oz (usually half of a can) sweetened condensed milk
2 eggs well beaten
1/3 cup melted butter
3/4 c sugar1 tsp vanilla extract

1. Preheat oven to 350 degrees and butter an 8x8 in pan
2. In a medium bowl whisk mochiko flour, baking powder, pumpkin pie spice, and cinnamon.
3. In a large bowl whisk pumpkin, sweetened condensed milk, butter, eggs, sugar and vanilla.  Stir in dry ingredients.
4. Pour into prepared pan and tap on counter to release air bubbles.
5. Bake one hour. Remove from oven cool completely before cutting.  Store in refrigerator.