tres leche pumpkin pie squares
(1 RATING)
I changed this recipe for only 1 13 x 9 container. The original was for much more! I also changed some of the spices...
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prep time
15 Min
cook time
1 Hr
method
---
yield
Ingredients
- 1 cup all purpose flour
- 1 1/2 sticks butter, cold
- 1/4 cup brown sugar, dark, packed
- 1 cup pecans, chopped
- FILLING:
- 1- 15 oz cans pumpkin solid pack canned or cooked
- 4 ounces evaporated milk
- 5 ounces sweetened condensed milk
- 1/4 cup heavy cream
- 1 cup dark brown sugar, packed
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 3 - eggs
- 2 tablespoons corn starch
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon ginger powder
- 1/2 teaspoon nutmeg
- TOPPING
- 2 cups heavy cream
- 1/2 cup powdered sugar
How To Make tres leche pumpkin pie squares
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Step 1Preheat oven to 350*. Spray 13 X 9 glass baking dish.
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Step 2In a large bowl combine FLOUR, BUTTER, BROWN SUGAR, with mixer on low or with hands until crumbly like oatmeal. Stir in NUTS.
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Step 3Spread into baking dish and pat down well, and evenly. BAKE 15 minutes.
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Step 4While crust is baking, combine filling ingredients in mixing bowl, and mix well w/ mixer.
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Step 5When 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!
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Step 6Place 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
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Step 7Topping: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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