Real Recipes From Real Home Cooks ®

tres leches pumpkin pie squares

(10 ratings)
Blue Ribbon Recipe by
Wendy Rusch
Cameron, WI

I love pumpkin pie and I wanted to make the best of the best this year... so started playing with the ingredients and trying things out on my friends and family. This is the winner! This makes a lot (a jelly roll pan full) so make this for a crowd or divide it into smaller pans and freeze. Tips for this are in the directions. I hope you enjoy it as much as my loved ones do. Don't let all the directions scare you... it is super easy!!! I just wanted to add helpful hints.

Blue Ribbon Recipe

Pumpkin is the universal ingredient for a delicious fall recipe. These delightful pumpkin squares are sure to cause smiles aplenty. The pumpkin filling is soft and moist with just the right amount of spice. The pecan cookie crust gives the bars a great crunch and nutty flavor. They remind us of a creamy pumpkin pie in bar form. Yum!

— The Test Kitchen @kitchencrew
(10 ratings)
yield 36 bars
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For tres leches pumpkin pie squares

  • 3 c
    all-purpose flour
  • 1 1/2 c
  • 1/2 c
    brown sugar
  • 1 1/2 c
    pecans, chopped
  • 3 can
    100% pumpkin (15 oz each)
  • 1 can
    evaporated milk (12 oz)
  • 1 can
    sweetened condensed milk (14 oz)
  • 1/2 c
    heavy cream or whipping cream
  • 3 c
  • 1 tsp
  • 2 tsp
  • 2 Tbsp
    pumpkin pie spice
  • 8
  • 1/4 c
    corn starch
  • 3 c
    whipping cream
  • 3/4 c
    powdered sugar
  • 3 Tbsp
    instant white chocolate pudding mix, optional

How To Make tres leches pumpkin pie squares

  • Greased pan on a preheating oven.
    Preheat oven to 350 degrees F. Grease an 11"x17" pan.*
  • Crust ingredients combined and pressed into the greased pan.
    To make the crust, add the flour, butter, and brown sugar to a large bowl. Combine with your hands or a mixer on low, until crumbly like oatmeal. Stir in the pecans. Spread into pan and pat down evenly. Bake for 15 minutes.
  • Pumpkin filling ingredients in a mixing bowl.
    While the crust is baking, combine the filling ingredients in a large bowl and mix well.
  • Batter poured into baked crust.
    Leaving the pan on the oven rack, pour the filling over the hot baked crust** (this will prevent spilling the mixture). Bake 35-45 minutes until the center is no longer jiggly. Remove from the oven to cool. Then store in refrigerator until ready to serve. **If all the filling doesn't fit in the pan, you can quick spray a casserole dish, pour the remainder into it, and bake it. It won't take as long to bake, so you'll need to watch it, but it makes a nice little sample.
  • Cream, powdered sugar, and pudding mix whipped together.
    When totally cool or ready to serve, make the topping. Add the cream and powdered sugar to a large bowl and beat with a mixer on medium speed until it just starts to thicken. Add the pudding mix (if using) 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.***
  • Tres Leches Pumpkin Pie Square with whipped topping piped on top.
    At this point, you can either spread the topping over the bars before cutting or top each piece individually.
  • a photo showing how they look as 4 - 8x8's :o)
    *This can be divided between 4 - 8x8 pans or 2 - 9x13 pans instead of using 1 - 11x17 pan, as well. It freezes very well (without the topping), just thaw it in the fridge the day before it's needed. ***If you prefer fresh whipped cream, omit the pudding mix and prepare no more than an hour before serving.