Imagine a dessert so decadent, so irresistibly moist, that it combines the warm, comforting flavors of pumpkin with the legendary Mexican tres leches cake technique. This Pumpkin Pastel de Tres Leches is not just a dessert—it's a culinary experience that transforms ordinary baking into an extraordinary celebration of seasonal flavors. Get ready to impress your friends and family with a treat that's equal parts sophisticated and indulgent, promising to become your new fall favorite.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup pumpkin puree
- 3 eggs
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- Whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy using an electric mixer, about 3-4 minutes.
- Add pumpkin puree and eggs to the butter mixture, beating until smooth and fully incorporated.
- Gradually fold in the dry flour mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool for 10 minutes at room temperature.
- In a separate bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk.
- Using a fork, gently poke holes all over the warm cake to help it absorb the milk mixture.
- Slowly pour the three-milk mixture over the cake, ensuring it seeps into all the holes.
- Allow the cake to cool completely and absorb the milk, about 1 hour at room temperature.
- Before serving, top generously with whipped cream and optionally sprinkle with ground cinnamon.
- Refrigerate any leftovers and consume within 2-3 days for best flavor and texture.
Tips
- Use room temperature ingredients to ensure smoother batter mixing and better cake texture.
- When poking holes in the cake, use a fork with thin tines to create multiple channels for milk absorption.
- Allow the cake to rest and absorb the milk mixture completely for maximum moisture and flavor.
- For an extra flavor boost, add a pinch of cinnamon or nutmeg to your batter.
- Chill the cake before serving for a more refreshing and set texture.
- Use fresh, high-quality pumpkin puree for the most authentic taste.
- Don't overmix the batter to keep the cake light and tender.
- Serve chilled and consume within 2-3 days for optimal taste and freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 125mg
