We have a family member who has celiac disease so it’s important to offer gluten free options for her Thanksgiving dinner. It’s easy enough to make gluten free turkey, ham, gravy and sides. Desserts have to be made especially for her. Pumpkin pies can be made crustless. She likes mochi, so this year I’m trying a recipe for Pumpkin Mochi. The recipe doesn’t call for any spices. I made it according to the recipe. It’s pretty good, very rich and sweet. Next time I’ll add some pumpkin pie seasoning and see how it tastes. I might roll the pieces in cinnamon sugar before serving, or flavor some whipped cream with cinnamon.
2 1/2 cups mochiko (glutinous rice flour)
2 teaspoons baking powder
2 cups white sugar
1 (29 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 cup butter, melted
2 teaspoons vanilla extract
Preheat oven to 350 degrees Lightly grease a 9×13 pan.
Mix together dry ingredients
Mix together remaining ingredients, then combine the 2 mixtures.
Pour into prepared pan, bake in preheated oven for 1 hour. Cool before serving.