Pumpkin Recipe #3

Pumpkin Mochi

INGREDIENTS:

         2 1/2 Cups Mochiko (glutinous rice flour)

         2 tsp Baking Powder

         2 Cups Sugar ( I prefer Evaporated Cane Juice)

1 ½ tsp Pumpkin Pie Spice

½ tsp Cinnamon

4 Eggs, beaten

         1 (29 oz) can Pumpkin Puree (I prefer organic)

         1 (14 oz) can Sweetened Condensed Milk (I prefer organic)

         1 Cup Butter, melted (I prefer Earth Balance Butter)

         2 tsp Vanilla Extract

*Try the “preferred” where you can, but I do understand that organic can be expensive or unavailable at times.  I like to provide recipes that are yummy, easy, and may have somewhat of a healthy spin on them, but no need to make it a stressful situation by running around to every market in town or breaking the bank on expensive ingredients.

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl sift together the dry ingredients - Mochiko, Baking Powder, Sugar, and Spices. In a separate bowl, mix together the wet ingredients - Eggs, Pumpkin Puree, Condensed Milk, Butter, and Vanilla Extract. Stir the wet mixture into the dry mixture. Pour into the prepared dish.

Bake in preheated oven for 1 hour. Allow to cool before serving.  It’s even a good idea to let it sit for a couple of hours.  Cut to desired serving size and ENJOY!!!