Pumpkin Tres Leches

Pumpkin Tres Leches


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TRES LECHES! Why Tres Leches you ask? Because Tres Leches. If you’re a Tres Leches lover, you’ll want to try this Pumpkin Tres Leches! You’re probably thinking it may be hard to make this recipe. But….no you’re wrong, it’s really easy to make. It’s the same ingredients as making traditional Tres Leches but with pumpkin. Satisfy your mouth this dulce of a recipe.

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Time needed

20 min preparation + 25-30 min cooking

Serving Size / Yield

8-10 servings


  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 2 teaspoons of cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of allspice
  • ¼ teaspoon of ground ginger
  • 1 cup of granulated sugar
  • ¾ cup of vegetable oil
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of pure pumpkin
  • 4 eggs
  • Tres Leches:
  • 1 1/3 cup of evaporated milk
  • 1 can of sweetened condensed milk
  • 1 cup of coconut milk or almond milk
  • 3 tablespoons of pure pumpkin
  • Spiced cream:
  • 2 cups of heavy whipping cream
  • 2 tablespoons of sugar
  • 1 teaspoon of cinnamon
  • A splash of vanilla

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Preheat the oven at 350F. Grease a 9x13 inch baking pan.
In a medium bowl, combine the dry ingredients and spices. Mix them together using a whisk.
In a separate bowl, incorporate the sugar, vegetable oil, vanilla extract and pumpkin and whisk them together. Beat the eggs one at a time and mix them into the mixture.
Slowly add the flour mixture to the wet ingredients. Be sure to leave any trace of the flour mixture.
Pour the mixture into the baking pan. Bake for 25-30 minutes. To check if the cake is fully baked, use a toothpick until it comes out clean. Allow the cake to cool down for 20 minutes. Using a fork, poke holes into the cake. This will drain the tres leches mixture through the cake.
Tres leches:
In a measuring cup, combine the evaporated milk, sweetened condensed milk, coconut milk (or almond milk), and pure pumpkin and mix well using a fork or small whisk. Pour the milk mixture into the cake. Cover the cake with a lid or aluminum foil and let it chill for 4 hours or overnight.
Spiced cream:
Using an electric mixer, beat the heavy whipping cream, sugar, cinnamon, and vanilla until it becomes fluffy.
Once the milk mixture is incorporated with the cake and appears like a sponge, spread the spiced cream.

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