Disfruta del otoño con un delicioso pastel de tres leches con calabaza @HoyDia

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and readily available.

Preheat the oven to 350°F (175°C).

Grease and flour a baking dish.

Mix pumpkin puree, sugar, and eggs in a bowl until smooth.

Add flour, baking powder, cinnamon, and nutmeg; mix until just combined.

Pour the batter into the prepared baking dish.

Bake for 25-30 minutes until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

In a separate bowl, combine milk, sweetened condensed milk, and evaporated milk.

Poke holes all over the cooled cake with a fork.

Slowly pour the milk mixture over the cake, allowing it to soak in.

Refrigerate the cake for at least 2 hours or overnight.

Whip heavy cream with powdered sugar until soft peaks form.

Spread whipped cream over the top of the cake before serving.

Cooking Techniques

Spice Level:

Allergens