Tres Leches Pumpkin Pie Squares Recipes

Steps:

• 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.
• 2. 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.
• 3. While crust is baking, combine filling ingredients in large bowl mixing well with mixer.
• 4. Pour over hot baked crust and bake 45-55 minutes until center is no longer jiggly.
• 5. 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.
• 7. 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)
• 9. 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.
• Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing.
• Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.
• Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
• Before serving, add whipped topping to the cake and sprinkle cinnamon on top.