I’m pretty much over pumpkin pie.
But what else is there to do with all the cans of pumpkin purée I’ve had since last Thanksgiving?
Every year I try to come up with something different — something other than pumpkin pie — for the holidays. While pumpkin crunch — with its cake-box crust and luscious whipped cream — is a surefire crowd-pleaser, I like to mix it up.
A couple of years ago, I experimented with a pumpkin-haupia pie, which turned out great if you like pumpkin and coconut. (Because you have to like both.) And last year I played around with my mom’s butter mochi recipe, adding cans of pumpkin purée and adjusting eggs, sugar and milk ratios.
It passed the test of several pumpkin pie aficionados — with the exception of my mom, who couldn’t get past the chewy mochi texture — and now it’s something I plan to bake every year.
Until I get sick of it.
Here’s the recipe.
Pumpkin Pie Butter Mochi
Ingredients
1 block (or 1/2 cup) butter, melted
2 cups milk (any type works)
1 13.5-ounce can of coconut milk
4 eggs, beaten
2 tsp. vanilla
1 15-ounce can of pumpkin purée (not pumpkin pie filling)
1 16-ounce box mochiko (rice flour)
2 to 2 1/2 cups granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. pumpkin spice
1 tsp. ground cinnamon
Directions
Melt butter. Add both milks and mix. Then add eggs, vanilla and pumpkin purée and mix well.
In a separate bowl, mix all the dry ingredients — mochiko, sugar, salt and spices. Then combine the dry ingredients to the pumpkin mixture. Mix until the batter is smooth.
Pour the batter into a greased 13x9-inch pan and bake for 1 hour at 350 degrees.
Eat.
Just made it, came out great-even though I forgot the cinnamon!
Just saw your post on Chex mix….really tempted to make these too!
Happy Holidays!!