TRES LECHES PUMPKIN PIE SQUARES
Not sure where I found this originally but I now see it on this site and master cooks and the photo posted from 2013 so I have no clue who came up with this recipe perhaps it is the same person it was given a blue ribbon on this site so I am guessing it was well liked. If you are tired of pumpkin pie from the past and love a...
Provided by JM Avallone
Categories Pies
Time 1h25m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350. Spray or lightly wipe down with vegetable oil on a paper towel, an 11x17 pan. I found my center is not always cooked enough so now I pour the custard mixture around the sides then the middle give it a shake back and forth that way it seems to cook more evenly. instead of pouring the bulk in the middle then the sides. hope that makes sense.
- 2. In a large bowl combine flour, butter, 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 large bowl mixing well with mixer.
- 4. Pour over hot baked crust and bake 45-55 minutes until center is no longer jiggly.
- 5. Remove from oven to cool. Store in refrigerator until ready to serve. You will want to cool in the refrigerator before cutting the squares the crust needs time to harden.
- 6. When totally cool or ready to serve, in a medium to 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.
- 7. Wanted to share this when I bought my whipping cream I bought a 16 oz = 1 pint. this was enough for the double batch of the bars and just one half of the topping to the drop. I also put all my ingredients in to one of those bullets let it spin but I do think in a matter of seconds it was a bit over whipped. The mouth feel was odd not sure if this is because the addition of the pudding mix or the over whipping. The taste was different I still prefer redie whip topping in the can. So remember to get a large whipping cream if you make two batches and want the full amount of whip topping as described in this recipe. Or buy a can or a tub
- 8. Tip: 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, place in frig to thaw the day before it's needed. *Or...You could easliy half this recipe too and use 1 - 9x13 pan. I just hate when I have left over evap milk and sweet cond milk :o)
- 9. I made all my ingredients a day ahead in two different containers as I only had one 9x13 pan. so I made one that day cooled froze one batch the next day I made the second one. that was so easy considering everything was made.
PUMPKIN TRES LECHES CAKE
My birthday is at the end of October and this is my absolute favorite birthday cake. It is not soupy but extremely moist and delicious. I poke the holes with a straw, my daughter uses a pencil. Both work well. Make it the day before, so it can absorb the three milks.
Provided by Peggy Jane
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 624.4 calories, Carbohydrate 80 g, Cholesterol 125.9 mg, Fat 30.2 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 19.2 g, Sodium 687.5 mg, Sugar 52.7 g
PUMPKIN PIE TRES LECHES RECIPE
Tres leches cake infused with pumpkin pie topped with maple meringue
Provided by Cari
Categories Dessert
Time 2h30m
Number Of Ingredients 27
Steps:
- 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 Facts : Calories 687 kcal, ServingSize 1 slice, Carbohydrate 124 g, Protein 12 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 123 mg, Sodium 413 mg, Fiber 2 g, Sugar 105 g, UnsaturatedFat 6 g
TRES LECHE PUMPKIN PIE SQUARES
I changed this recipe for only 1 13 x 9 container. The original was for much more! I also changed some of the spices...
Provided by Moe' Butcher
Categories Pies
Time 1h15m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350*. Spray 13 X 9 glass baking dish.
- 2. In a large bowl combine FLOUR, BUTTER, BROWN SUGAR, with mixer on low or with hands until crumbly like oatmeal. Stir in NUTS.
- 3. Spread into baking dish and pat down well, and evenly. BAKE 15 minutes.
- 4. While crust is baking, combine filling ingredients in mixing bowl, and mix well w/ mixer.
- 5. When crust is done baking, let cool about 20 minutes, you don't want to BREAK your dish by adding the filling to a hot from the oven glass dish!
- 6. Place your pan of crust on the oven rack Then pour the pumpkin mixture over the cooked crust. This way when it bakes, it's all even and has cleaned sides... BAKE 30 - 45 minutes. Until center is no longer jiggly. Cool completely
- 7. Topping: In a medium bowl, with mixer on HIGH Beat cream & powdered sugar until it starts to thicken, continue to beat until you have stiff peaks. Cut pie into squares and top each with whipped cream.
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