• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fat Girl Hedonist logo

  • Home
  • Recipes
  • Giveaways
  • About Me
menu icon
go to homepage
search icon
Homepage link
  • About me
  • Recipe Index
  • Media Kit
  • Contact
  • Social Media

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pumpkin Pie Tres Leches Recipe

    Published: Nov 1, 2019 · Modified: Feb 22, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Pumpkin Pie Tres Leches Recipe

    Share on social media:

    • Facebook
    • Twitter
    Jump to Recipe
    This pumpkin pie tres leches recipe is for everyone that brines their Thanksgiving turkey in Cuban mojo. For the children and grandchildren of immigrants who’s Thanksgiving meals include side dishes from their parent’s homeland like pupusas, frijoles negros, yuca or gallo pinto. As a second generation immigrant myself, traditionally American celebrations always call for a marriage of both American food and food from my parent’s country of origin.

    pumpkin pie tres lechesAs the daughter of immigrants, I am forever caught between the country that I have called home my entire life and the culture/traditions my parents have passed down to me. To me, a Thanksgiving meal is not complete without a pumpkin pie and the Macy’s parade. However, my mom scoffs at the idea of a pie served on Thanksgiving that is made from pumpkin, her exact words are, “Pie de Calabaza?! Mija, eso no es comida!” So there is always a flan or arroz con leche next to my pumpkin pie. 

    Being born in the US to immigrant parents, I’m caught between two cultures. I’ve assimilated to life in the US and I always find myself incorporating aspects of my heritage into everyday life. Whether it’s the way we drive or literal translations to Hispanic idioms, our culture is engrained in everything we do.
    Nowhere is this more evident than in the food we eat. We (second and third generation immigrants) take traditionally American foods or holidays and give them an immigrant twist by mixing in our roots. As South Florida’s dining scene evolves, we’re even starting to see this in dishes around town like Pastelito Papi’s peanut butter and jelly pastelito or Ariete’s frita egg’s benedict.
    This year, I’m making a pumpkin pie tres leches with torched maple meringue. This will be my attempt to win over my mother and show her calabaza ain’t so bad. The fact that there’s a quarter cup of bourbon in the recipe, also helps soften the blow. 
    pumpkin pie tres leches cake
    layering the maple meringue on the cake
    pumpkin pie tres leches cake
    Maple Meringue

    What is tres leches cake?

    Tres leches translates to three milks. It is a Nicaraguan dessert that has become popular throughout all of Central and South America as well as the Caribbean. The cake is typically a buttery sponge cake that is soaked in a combination of evaporated milk, condensed milk and heavy cream. The cake is then topped with meringue or whipped cream.

    pumpkin pie tres leches

    How to store this pumpkin pie tres leches cake?

    This cake must be stored in the refrigerator. You can store it in the fridge for upto 3 days in an airtight container.

    How is this pumpkin pie tres leches different from traditional?

    This tres leches cake contains pumpkin puree, ¼ cup of bourbon and pumpkin pie spices like cinnamon, nutmeg, ginger and cloves. The meringue topping also contains maple syrup to compliment the cake's pumpkin pie flavors.

    pumpkin pie tres leches
    Print Recipe
    No ratings yet

    Pumpkin Pie Tres Leches Recipe

    Tres leches cake infused with pumpkin pie topped with maple meringue
    Prep Time1 hr 30 mins
    Cook Time1 hr
    Total Time2 hrs 30 mins
    Course: Dessert
    Cuisine: American, latin
    Servings: 12
    Calories: 687kcal
    Author: Cari

    Ingredients

    • Cake Batter:
    • 2 Cups cake flour
    • 2 Teaspoons baking powder
    • ½ Teaspoon of baking soda
    • ¾ Teaspoon salt
    • 5 Large eggs separated
    • 2 Cups sugar
    • 2 Teaspoons vanilla extract
    • 2 Tablespoons of Bourbon
    • 1 Can of Pumpkin Puree
    • 2.5 Teaspoons of Ceylon Cinnamon
    • ¼ Teaspoon of Nutmeg
    • A pinch of ginger
    • A pinch of cloves
    • ½ cup whole milk
    • Milk Syrup:
    • 1 14-ounce Can sweetened condensed milk
    • 1 ¼ Cups heavy cream
    • 1 14-ounce Can evaporated milk
    • 2 Tablespoons bourbon
    • Meringue Frosting
    • 4 Egg whites
    • ½ Teaspoon cream of tartar
    • ½ Cup water
    • 2 Tablespoons of real maple syrup
    • 1 Cup light corn syrup
    • 1 ½ Cups sugar

    Instructions

    • Preheat oven to 350°F.
    • Line the bottom of a 9 x 13 baking pan with nonstick baking spray and set aside. Separate the egg yolks and whites. Beat the whites until very foamy and frothy and set aside.
    • In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract and bourbon with an electric mixer.
    • Continue mixing and slowly add the milk and pumpkin puree. Slowly add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves until all the dry ingredients are incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until mixed.
    • Pour batter into a prepared 9 x 13 baking dish. Bake for 40 minutes, or until a toothpick comes out clean. Allow cake to cool for 25 minutes.
    • Use a skewer or knife to pierce holes throughout the cake.
    • Whisk together the sweetened condensed milk, evaporated milk, heavy cream and bourbon in a mixing bowl.
    • Pour the milk mixture over the cake a little at a time, until it soaks through. Keep doing this until most of the milk syrup is absorbed. Cover the now milk-drenched cake in and refrigerate for at least 2-3 hours before frosting.
    • For the meringue frosting, beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks and set aside. In a separate pan, mix the water, sugar and corn syrup.
    • Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat.
    • While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites slowly. Continue beating for about five minutes, while beating the eggs pour in the maple syrup.
    • Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. At this point, you can serve the cake as is or you can lightly torch the top of your meringue with a handheld blowtorch.

    Nutrition

    Serving: 1slice | Calories: 687kcal | Carbohydrates: 124g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 413mg | Potassium: 415mg | Fiber: 2g | Sugar: 105g | Vitamin A: 6152IU | Vitamin C: 3mg | Calcium: 274mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
    « Sanguich De Miami - The Hype Is Real
    Candied Bacon Blondie Recipe! »

    Share on social media:

    • Facebook
    • Twitter

    Categories: Desserts

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

    Popular Recipes

    • Colombian Hot Chocolate with Cheese
    • How To Make Chicharrones
    • Big Batch Coquito Recipe!
    • Arroz Con Pollo A La Chorrera Recipe
    • Cuban bistec de pollo a la plancha
    • Cuban White Rice
    Become a Patron!

    Soups and Stews

    • Instant Pot Cuban Black Beans
    • Keto Cauliflower Soup
    • Semi-Homemade Italian Pasta Fagioli Recipe
    • French Onion Soup Recipe

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2010 - 2021 FATGIRLHEDONIST.COM