How to Make Pumpkin Mochi

How to Make Pumpkin Mochi

Since making Kona those puppy ice cream bites a couple of weeks ago, then the pumpkin hand pies, we’ve had some extra pumpkin-y ingredients hanging around. Of course, when my mind turns to sweets one of the first things to surface is mochi – my favorite!

This mochi is a little bit like a cake-y custard infused with pumpkin flavor. Everyone who tasted it this past weekend gave it a thumbs up, and I gave it to some pretty harsh (read: brutally honest) critics! This is a great one if you’re gluten-free; just remember to use certified gluten-free sweet rice flour and baking powder.

How to Make Pumpkin Mochi

This recipe is an adaptation of the recipe found on Aloha World.


7 oz. pumpkin puree (pure pumpkin)
7 oz. pumpkin pie filling
7 oz. sweetened condensed milk
1 block butter, melted
2 eggs, beaten
1 tsp vanilla

8 oz. sweet rice flour (Mochiko)
1 cup sugar
1 tsp baking powder


1. Preheat oven to 350 degrees. Mix dry ingredients with a whisk. In a separate bowl, mix wet ingredients. Combine wet and dry ingredients and mix thoroughly.

2. Grease two glass pie dishes and evenly pour the mochi batter into both. Bake for 40-45 minutes or until the edges are golden brown.

3. Practice self-restraint by allowing the mochi to cool 2-3 hours. Cut with a plastic knife (it should glide right through!) into small pieces. Indulge in pumpkin bliss!

P.S. Want more mochi recipes? Check out the easy chi chi dango recipe from my grandma, or the instructions for mochi ice cream.

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  1. What is sweet rice flour made from? I know the answer is probably pretty obvious, but I make my own flours & I need to know the type of rice I should get & where I can buy it.

    Totally veganizing these! (wondering if coconut milk might work as a substitute for condensed milk??)

    I LOOOOVE mochi.

  2. Um yes please! I just saw that sweetened condensed goat milk exists – so I might have to try making these!

  3. Yum! I love mochi and pumpkin desserts, so combining the two sounds perfect. What a pretty box you packaged them in!

  4. I love anything pumpkin! What is the difference between the puree and pie filling? What should I look for? I hope the tiny US store has these ingredients šŸ˜‰

  5. Yay, two of my favorite foods in one! Totally making this for Akira and Jolie’s teachers for Halloween. šŸ™‚

  6. This sounds awesome! I would like to be on your taste testing committee. Your photos are gorgeous!

  7. I can’t wait to try this, Joy! It was do great to meet you at the BHG workshop last week. šŸ™‚

    Is a block of butter the same as a stick? Just want to make sure. I’m going to make this over the weekend. I love mochi!

  8. YUM!!

  9. hi! i love butter mochi and want to try this recipe. sounds wonderful =)
    i had the same questions Lindsey above…

    is a “block of butter” a 1/4 cup stick?

  10. What size pan(s) are you using?

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