Preheat oven to 180°C (350°F). Prepare a 9 x 13 inches baking tray by either lining it with parchment paper or brushing with butter and dusting with mochiko flour.

In a large mixing bowl, combine the eggs and sugar, whisking until pale in color. Add in the melted butter and pumpkin puree, mixing again to combine.

Pour in the milk and cream, then whisk well until fully combined.

In a separate large bowl, sift the mochiko flour, baking powder, salt and pumpkin pie spice. Whisk all the dry ingredients together.

Pour the wet mixture into the flour, then use a whisk to mix combine until silky and lump-free.

Slowly pour the mochi batter into the lined tray, then use a skewer to run it through the batter to remove air bubbles.

Bake for 45-50 minutes, or until the top looks golden-brown and there is little bobble in the middle.

Once baked, allow to cool for 30 minutes in the tray, then transfer to a wire rack and cool for another hour.

To slice, use an oiled knife to prevent sticking. Serve with an extra sprinkle of pumpkin pie spice on top!