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tres leches pumpkin pie squares

★★★★★ 1
a recipe by
JM Avallone
earth, VA

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 pecan crust try this one it is very easy to make on my 1-10 scale ill give it a 9. I added more nuts, this can be halved but you will waist 1/2 can of this and that. It freezes like a dream I have now frozen 4 pans of it excellent thawed.

★★★★★ 1
serves 12
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For tres leches pumpkin pie squares

  • 3 c
  • 3 stick
    butter, softened
  • 1/2 c
    brown sugar
  • 2 c
    chopped pecans
  • 3 can
    pumpkin 100% 15 oz each
  • 1 can
    evaporated milk 12oz
  • 1 can
    sweetened condensed milk 14oz
  • 1/2 c
    whipping cream
  • 3 c
  • 1 tsp
  • 2 tsp
    vanilla (real)
  • 2 Tbsp
    pumpkin pie spices
  • 8
  • 1/4 c
  • 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

  • 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.
  • Make sure you press the crust in well and as level as you can.
    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.
  • I made two separate batches of this filling and made one the next day it worked just fine
    While crust is baking, combine filling ingredients in large bowl mixing well with mixer.
  • the crust is baked in this photo for the 15 min. now I have poured in the filling and it is ready to be baked mine took 55 minutes. If you need to you can leave the pan in the oven then pour in the filling if you are afraid it will spill.
    Pour over hot baked crust and bake 45-55 minutes until center is no longer jiggly.
  • Now it is just out of the oven, cook on counter then in the refrigerator before cutting, my crust kind of fell apart till I chilled it that might have been due to the extra nuts, also the center cooks better if you pour the pumpkin in on the sides first.
    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.
  • I know I said it had a strange mouth feel, but it did have a pleasant taste and my husband inhaled his over whipped or not he loved it. FYI the addition of the pudding also stabilizes the whipped cream and yes it is now day 3 still stable.
    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)
  • Here they are in the frozen state I am now wrapping them for later use, I also will vacuum pack them, if you do this make sure they have a hard freeze on them first.
    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.

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