Pumpkin Tres Leches


Ingredients for cake:

  • 5 large eggs 
  • 1 cup of white granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup of 2% milk
  • 1 14oz can of sweetened condensed milk
  • 1 can of evaporated milk


Whipped cream topping:

  • 2 cups heavy cream
  • 5 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon pure vanilla extract


  • Serving Size: 8
  • Cook time: 30 Minutes

Pumpkin Tres Leches is a sweet dessert that’s perfect for the fall season. It’s based on a traditional Tres Leches recipe prepared in many countries throughout Latin America, but this version has the addition of pumpkin and warm spices. It is scary good! Tres Leches means “three milks” because the recipe calls for a sponge cake (in most cases) to be soaked in three different types of dairy milk: evaporated, condensed and regular whole milk.

  1. Preheat the oven to 350 degrees and grease a 9×13 cake pan. Set pan aside.
  2. Separate the eggs into two bowls (egg whites in one bowl, egg yolks in another.)
  3. Add the egg whites and 1/2 cup of sugar to a stand-up mixer, and mix on high until there are stiff peaks (this should take around 5 minutes). Scoop this mixture out into another bowl, and set aside.
  4. Add the rest of the sugar (1/2 cup of white sugar) and the egg yolks to the bowl in the stand-up mixer. Beat until the eggs are fully incorporated and the mixture is yellow. 
  5. Add the pumpkin puree and the vanilla extract to the yellow mixture. Mix.
  6. Sift in the flour, baking powder, pumpkin pie spice, and salt. Mix.
  7. Fold in the fluffy egg whites until they are fully incorporated. 
  8. Pour the batter into the cake pan and cook for 16-20 minutes.
  9. Let the cake cool completely.
  10. In a medium bowl, pour in las tres leches and whisk together. 
  11. Use a fork, skewer, or toothpick to poke several holes in the cake.
  12. Pour the mixture slowly over the cake to soak it. Leave in the fridge to absorb for about 2 hours.
  13. Now,  make the whipped topping. Using the stand-up mixer: pour the heavy cream and vanilla extract into the bowl and mix on high until fluffy (this will take around 5 minutes.) 
  14. Add in the cinnamon, pumpkin pie spice, and sugar. Mix until fully incorporated.
  15. Top your cake with the whipped cream and sprinkle some extra cinnamon for decoration.
  16. Enjoy!