Pumpkin Tres Leche
Serves 1020 mins prep40 mins cook
This Pumpkin Tres Leche is a fall-inspired twist on the classic dessert. It's made with organic pumpkin puree, eggs, sugar, and a mix of spices, resulting in a deliciously moist cake soaked in a rich milk mixture. The whipped topping adds the perfect finishing touch, making it an ideal holiday dessert.
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What you need
Instructions
1: Preheat oven to 350 degrees and grease a 9x13 baking pan. 2: In a large bowl, mix pumpkin puree, eggs, sugar, vanilla extract and cooled, melted butter. Set aside. 3: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. 4: Gradually mix wet ingredients with dry mix until just combined (do not overmix). 5: Pour batter into greased baking dish and bake for 30-40 minutes or until toothpick comes out clean (mine took about 37 minutes). Allow to cool for at least 20 minutes. 6: Once cool, use a fork or toothpick to poke holes all over the surface of the cake. 7: In a bowl, mix evaporated milk, 3/4 cup heavy cream and sweetened condensed milk. Pour entire mixture onto the cake. Cover and let it soak for at least 4 hours, but overnight is even better! 8: Once ready to serve, with a hand mixer, mix all ingredients under 'for whipped topping' for 5-7 minutes until stiff peaks are formed. 9: Sift cinnamon on top and serve. Enjoy!View original recipe