Tres Leches Pumpkin Pie Squares

17
Wendy Rusch

By
@AmmaWendy

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 put into smaller pans and freeze. Tips for this 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, 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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 10 votes

Comments:
Serves:
A lot
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • CRUST:

  • 3 c
    all-purpose flour
  • 3 stick
    butter
  • 1/2 c
    brown sugar
  • 1 1/2 c
    pecans, chopped
  • FILLING:

  • 3 can(s)
    100% pumpkin (15 oz. each)
  • 1 can(s)
    evaporated milk (12 oz.)
  • 1 can(s)
    sweetened condensed milk (14 oz.)
  • 1/2 c
    heavy cream or whipping cream
  • 3 c
    sugar
  • 1 tsp
    salt
  • 2 tsp
    vanilla
  • 2 Tbsp
    pumpkin pie spice
  • 8
    eggs
  • 1/4 c
    corn starch
  • TOPPING:

  • 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

Step-by-Step

  1. Preheat oven to 350. Spray or lightly wipe down with vegetable oil on a paper towel an 11x17 pan.
  2. In a large bowl combine flour, butter, and 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 a large bowl mixing well with mixer.
  4. Place your pan on the oven rack. Pour over hot baked crust (this will prevent spilling the mixture). Bake 35-45 minutes until the center is no longer jiggly. Remove from oven to cool. Store in refrigerator until ready to serve.

    *Don't be alarmed if it doesn't all fit in the pan, just quick spray a casserole dish and pour remaining into it, no crust needed, and bake, not for as long probably so watch it. And then you'll have a little to sample too. I don't know why sometimes this all fits in the pan and sometimes it don't... I'm guessing the amount of pumpkin per can or the size of the eggs even?
  5. When totally cool or ready to serve, in a medium to a 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.
  6. At this point, you can either spread the topping over the bars before cutting or top each piece individually.
  7. *If you prefer fresh whipped cream omit the pudding and prepare up to an hour before serving.

    *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) very well, place in the fridge to thaw the day before it's needed.

    *Or...You could easily half this recipe too and use 1 - 9x13 pan. I just hate when I have leftover evaporated milk and sweetened condensed milk.

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