Can I use canned pumpkin for one-bowl Pumpkin Pie Butter Mochi?

Absolutely. In fact, canned pumpkin is highly recommended for this recipe. It delivers a consistent texture and moisture content, which is key when making a one-bowl batter. Just make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the flavor balance and sweetness levels in your mochi. Canned purée keeps your one-bowl Pumpkin Pie Butter Mochi moist, flavorful, and foolproof.

How long does one-bowl Pumpkin Pie Butter Mochi stay fresh?

Butter mochi is one of those rare desserts that actually gets better after a day or two. Store your one-bowl Pumpkin Pie Butter Mochi at room temperature in an airtight container for up to 3 days, or refrigerate it for up to 5 days. If chilled, let it come to room temperature before serving, or warm it slightly for a soft, chewy bite. You can also freeze individual slices — just wrap tightly in plastic and thaw when ready to enjoy.

Can I make butter mochi without mochiko flour?

Technically yes, but the results won’t be the same. Mochiko flour (or another glutinous rice flour) is essential to achieving the chewy texture that defines mochi. If you substitute with all-purpose flour, almond flour, or even regular rice flour, you’ll end up with a completely different texture — more like a dense cake than mochi. For authentic results, stick to Mochiko. It’s the foundation of what makes one-bowl Pumpkin Pie Butter Mochi so uniquely delicious.

One-Bowl Pumpkin Pie Butter Mochi – The Best 1-Bowl Fall Dessert

Description

This One-Bowl Pumpkin Pie Butter Mochi is a chewy, custardy fusion of classic pumpkin pie and buttery Hawaiian mochi — all made in a single bowl. It’s the ultimate cozy fall dessert that’s naturally gluten-free, easy to make, and packed with warm seasonal spices.

Ingredients

1 box (16 oz) Mochiko sweet rice flour
1 cup pumpkin purée (100% pure, not pumpkin pie filling)
1 can (13.5 oz) coconut milk
1 cup evaporated milk (or plant-based alternative)
1 ½ cups granulated sugar
½ cup (1 stick) melted butter (or vegan butter)
3 large eggs (or egg substitute for vegan)
1 tsp vanilla extract
2 tsp pumpkin pie spice
½ tsp ground cinnamon (optional)
Pinch of salt

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Instructions

Prep Your Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Mix It All in One Bowl: In a large mixing bowl, whisk eggs. Add pumpkin purée, coconut milk, evaporated milk, sugar, melted butter, and vanilla. Stir until smooth.
Spice and Flour: Add in pumpkin pie spice, cinnamon, and salt. Gradually whisk in the Mochiko flour until the batter is fully combined and lump-free.
Pour and Bake: Pour the mixture into the prepared pan and smooth the top. Bake for 60–70 minutes or until the top is golden and the center is set.
Cool Completely: Let the mochi cool in the pan before slicing into squares. It will firm up as it rests.

Notes

Use canned pumpkin purée for consistency. Let the mochi cool fully before slicing to avoid a sticky mess. Store at room temperature for 3 days or refrigerate for up to 5 days. You can also freeze individual slices and reheat as needed.

Prep Time: 10 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Hawaiian American