Here's a pic of some Pumpkin Mochi which has become a Thanksgiving tradition over pumpkin pie in our family. For those unfamiliar with mochi (mo'-chee), it's slightly chewy and once you get used to it, you'll appreciate the taste and texture even more.
And here is the recipe, for any adventurous cooks out there:
1 16 oz. box + 1/4 cup rice flour
2 cups sugar
2 tsp. baking powder
1-1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
4 large eggs
2 blocks butter, melted
1 14 oz. can sweetened condensed milk
1 29 oz. can pumpkin puree
2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease a 9x13" pan and set aside. Combine all the dry ingredients in a large bowl. In a separate bowl, beat the eggs and add the remaining wet ingredients. Combine the two mixtures, and mix well. Batter will be thick. Pour into prepared pan and spread evenly. Bake for 1 hour. Let cool and cut into 1x2" pieces. It's easiest to cut mochi with a plastic knife. Refrigerate any leftovers.
Each piece has a zillion calories so enjoy in moderation.
Bon appétit! And Happy Thanksgiving!