Description
A moist and fluffy pumpkin spice tres leches cake soaked in a cinnamon-spiced trio of milks and topped with whipped cream. The perfect fall dessert.
Ingredients
1 cup all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar, divided
1 cup pumpkin puree
1/4 cup whole milk
1 tsp vanilla extract
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup whole milk
1 tsp ground cinnamon
1 cup heavy cream (cold)
2 tbsp powdered sugar
1/2 tsp vanilla extract
Cinnamon or pumpkin pie spice for dusting
Toasted pecans or caramel sauce (optional)
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk flour, pumpkin spice, baking powder, and salt in a bowl.
3. Beat yolks with half of the sugar until thick and pale.
4. Add pumpkin puree, milk, and vanilla to yolk mixture.
5. Fold in the dry ingredients until just combined.
6. Whip egg whites to soft peaks; add remaining sugar and beat to stiff peaks.
7. Fold whipped whites gently into batter in three additions.
8. Spread into baking dish and bake 30–35 minutes. Cool 15 minutes.
9. Whisk condensed milk, evaporated milk, whole milk, and cinnamon.
10. Poke holes in cake and pour milk mixture slowly over it.
11. Let soak at room temperature 1 hour, then refrigerate 4 hours or overnight.
12. Whip cream with powdered sugar and vanilla to soft peaks.
13. Spread whipped topping and dust with cinnamon or spice before serving.
Notes
Use 100% pumpkin puree, not pie filling.
Cold cream whips faster—chill your bowl too.
Soak the cake overnight for best flavor.
Add toasted pecans or caramel for extra decadence.