Pumpkin Pie Tres Leches Food

PUMPKIN SPICE-TRES LECHES CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan, blending dry pudding mix and 1/4 cup evaporated milk into batter before pouring into prepared pan.
• Cool cake in pan 10 min., then pierce with large fork at 1/2-inch intervals.
• Blend condensed milk, sour cream, pumpkin pie spice and remaining evaporated milk in blender until well blended; pour slowly over cake. Refrigerate 1 hour.
• Frost cake with COOL WHIP before serving.

PUMPKIN TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.
• Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing.
• Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.
• Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
• Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

TRES LECHES PUMPKIN PIE SQUARES

Steps:

• 1. Preheat oven to 350. Spray or lightly wipe down with vegetable oil on a paper towel an 11x17 pan.
• 2. In a large bowl combine flour, butter, and brown sugar with hands or mixer on low until crumbly like oatmeal. Stir in pecans. Spread into pan and pat down well and evenly. Bake 15 minutes.
• 3. While crust is baking, combine filling ingredients in a large bowl mixing well with mixer.
• 4. Place your pan on the oven rack. Pour over hot baked crust (this will prevent spilling the mixture). Bake 35-45 minutes until the center is no longer jiggly. Remove from oven to cool. Store in refrigerator until ready to serve. *Don't be alarmed if it doesn't all fit in the pan, just quick spray a casserole dish and pour remaining into it, no crust needed, and bake, not for as long probably so watch it. And then you'll have a little to sample too. I don't know why sometimes this all fits in the pan and sometimes it don't... I'm guessing the amount of pumpkin per can or the size of the eggs even?
• 5. When totally cool or ready to serve, in a medium to a large bowl, with mixer on medium, beat cream and powdered sugar until it just starts to thicken. Then add pudding mix and beat on high until stiff peaks form. The pudding mix will hold the whipped cream together and can be made up to two days before serving.
• 6. At this point, you can either spread the topping over the bars before cutting or top each piece individually.
• 7. *If you prefer fresh whipped cream omit the pudding and prepare up to an hour before serving. *This can be divided between 4 - 8x8 pans or 2 - 9x13 pans instead of using 1 - 11x17 pan, as well. It freezes (without whipped cream) very well, place in the fridge to thaw the day before it's needed. *Or...You could easily half this recipe too and use 1 - 9x13 pan. I just hate when I have leftover evaporated milk and sweetened condensed milk.