Pumpkin Meets Tres Leches… And I Can’t Stop Eating It! 🍂 Cozy Baking

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 oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

Mix dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.

Whip egg yolks and sugar: Beat the yolks with sugar until pale and thick. Mix in pumpkin, milk, and vanilla.

Combine wet and dry: Gently fold the dry ingredients into the wet mixture.

Whip egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Fold into the batter gently.

Bake: Pour batter into prepared pan and bake 25–30 minutes, or until a toothpick comes out clean. Let cool.

Prepare milk mixture: In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, pumpkin puree, and cinnamon.

Soak the cake: Poke holes all over the cooled cake with a fork and slowly pour the milk mixture over it. Refrigerate for at least 4 hours (or overnight) to absorb.

Whip topping: Beat heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the soaked cake. Sprinkle cinnamon or pumpkin spice on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens