Pumpkin Pie Tres Leches Recipe

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5 from 7 votes

Tres leches cake infused with pumpkin pie topped with maple meringue

Prep Time1 30

Cook Time1

Total Time2 30

Course: Dessert

Cuisine: American, latin

Servings:

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.

Notes

Variations/substitutions for this pumpking thanksgiving dessert recipe

Variations and Substitutions for Pumpkin Pie Tres Leches with Meringue

Enhance the flavor: Add a teaspoon of maple extract or a splash of vanilla extract to the cake batter or milk mixture for additional warmth and depth of flavor.

Top with whipped cream: If you prefer, replace the toasted meringue with homemade whipped cream or stabilized whipped cream for an equally delicious finish.

Use homemade pumpkin purée: Homemade pumpkin purée can be substituted for canned pumpkin purée. Just be sure it's well-drained so the cake doesn't become too moist.

Adjust the spices: Customize the flavor by adding more cinnamon, nutmeg, ginger, cloves, or pumpkin pie spice to suit your taste.

Add a crunchy topping: Sprinkle crushed graham crackers, gingersnap cookies, toasted pecans, or candied pecans over the meringue for extra texture and a pumpkin pie-inspired finish.

Make it boozy: Add a splash of bourbon, dark rum, or spiced rum to the tres leches mixture for an adult-friendly dessert.

Swap the milk mixture: If you don't have evaporated milk or sweetened condensed milk, use your favorite homemade tres leches mixture while keeping the overall liquid ratio similar.

Add dulce de leche: Drizzle dulce de leche or caramel sauce over each slice before serving for an extra indulgent dessert.

Try a different topping: Instead of meringue, top the cake with cream cheese frosting, cinnamon whipped cream, or mascarpone whipped cream for a richer variation.

Make it gluten-free: Substitute your favorite 1:1 gluten-free all-purpose flour blend for the all-purpose flour to make a gluten-free version.

Storage Instructions for this pumpkin dessert

Storage Instructions for Pumpkin Pie Tres Leches with Meringue

Make Ahead Tip: You can bake the cake and soak it with the tres leches mixture 1–2 days in advance. Add and torch the fresh meringue topping the day you plan to serve it for the best appearance and texture.

Refrigerator: Because this cake is soaked in a tres leches mixture and topped with meringue, it should be stored covered in the refrigerator for up to 3 days. Keep it in an airtight cake container or cover the baking dish tightly with plastic wrap.

Best Served Chilled: This dessert tastes best cold. For the best flavor and texture, let it chill for at least 4 hours before serving, and enjoy it straight from the refrigerator.

Freezing: The fully assembled cake with the meringue topping is not recommended for freezing, as the milk mixture and meringue can separate and become watery when thawed.

Nutrition