Pumpkin Butter Mochi Recipe

Pumpkin Butter Mochi

Serves 24

This is an easy, Hawaii-inspired twist on traditional pumpkin pie, requiring only 5 simple ingredients for a delightful treat. After baking, these squares boast a pleasantly chewy and subtly sweet center with the comforting pumpkin spice flavors you crave from a classic pie.


  • 4 large eggs, at room temperature
  • 1 (30 ounce) can pumpkin pie mix, Libby’s or similar
  • 1 (14 ounce) can sweetened condensed milk
  • 6 tablespoons unsalted butter, melted and cooled, plus more for greasing pan
  • 1 (1 pound) box mochiko (sweet rice flour)


  1. Preheat oven to 350°F. Lightly butter a 9 x 13-inch baking dish and line with parchment paper.
  2. In a large bowl, break up eggs with a whisk. Add pumpkin pie mix, condensed milk, and melted butter. Whisk until smooth.
  3. Add rice flour and whisk until no lumps remain.
  4. Transfer to prepared baking dish and bake 60 to 70 minutes or until golden, with cracks all over the top.
  5. Cool completely in pan before removing and cutting into squares.


Amount Per Serving (based on 24 servings)
Calories: 200 undefined
Fat: 5 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 45 mg
Sodium: 70 mg
Carbohydrates: 33 g
Fiber: 0 g
Sugar: 17 g
Added Sugars: 0 g
Protein: 4 g
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