Pumpkin Tres Leches

Updated Recipe

@lovevivvPumpkin tres leches cake🍰🎃 Ingredients: Cake: - 4 eggs, yolk and whites separated - 1/2 cup granulated sugar - 7.5 oz canned pumpkin - 1 tsp vanilla - 1 cup all-purpose flour, spooned and leveled - 1 tbsp + 1 tsp baking powder - 1 1/4 tsps baking soda - 2 tsps of pumpkin spice seasoning Milk mixture - 3/4 cup evaporated milk - 1 (14oz) can condensed milk - 1 cup (or 1 1/4 cup) milk - 1-2 tsps pumpkin pie spice Topping: - 1 cup heavy cream - 2-3 tbsps of powdered sugar - Pumpkin pie spice, for garnish Directions: - Preheat oven to 350 F and grease/butter an 8x8 metal pan then set aside. - In a small bowl, mix together the flour, baking powder, baking soda, and pumpkin pie spice until combined. Set aside. - In a large bowl, combine the egg yolks, pumpkin and vanilla. Set aside. - In a medium bowl, whip the egg whites until fluffy with soft peaks. Slowly add in the sugar until combined. - Add the egg white mixture to egg yolk mixture, and gently fold it in so it’s combined. - Then fold in the dry ingredients slowly to the wet batter until just combined. Do NOT overmix. - Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean. - While the cake is baking, prepare the three milk mixture. Combine the three milks (evaporated, condensed, and regular) and pumpkin pie spice until fully combined. - Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork. Do not poke all the way through the bottom. - Pour the milk mixture over the entire cake. - Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight. - After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form. - Spoon the whipped cream onto the cake, spread with a spatula or butter knife. - Serve the cake with a sprinkle of pumpkin pie spice if desired. #treslechescake #falldesserts #pumpkinspice

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Ingredients:

Cake:

• 4 eggs, yolk and whites separated

• 1/2 cup granulated sugar

• 7.5 oz canned pumpkin

• 1 tsp vanilla

• 1 cup all-purpose flour, spooned and leveled

• 1 tbsp + 1 tsp baking powder

• 1 1/4 tsps baking soda

• 2 tsps of pumpkin spice seasoning

Milk mixture

• 3/4 cup evaporated milk

• 1 (14oz) can condensed milk

• 1 cup (or 1 1/4 cup) milk

• 1-2 tsps pumpkin pie spice

Topping:

• 1 cup heavy cream

• 2-3 tbsps of powdered sugar

• Pumpkin pie spice, for garnish

Directions:

• Preheat oven to 350 F and grease/butter an 8x8 metal pan then set aside.

• In a small bowl, mix together the flour, baking powder, baking soda, and pumpkin pie spice until combined. Set aside.

• In a large bowl, combine the egg yolks, pumpkin and vanilla. Set aside.

• In a medium bowl, whip the egg whites until fluffy with soft peaks. Slowly add in the sugar until combined.

• Add the egg white mixture to egg yolk mixture, and gently fold it in so it’s combined.

• Then fold in the dry ingredients slowly to the wet batter until just combined. Do NOT overmix.

• Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.

• While the cake is baking, prepare the three milk mixture. Combine the three milks (evaporated, condensed, and regular) and pumpkin pie spice until fully combined.

• Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork. Do not poke all the way through the bottom.

• Pour the milk mixture over the entire cake.

• Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.

• After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.

• Spoon the whipped cream onto the cake, spread with a spatula or butter knife.

• Serve the cake with a sprinkle of pumpkin pie spice if desired.