Moist, sweet and tender Tres Leches cake is a favorite of mine. A classic of the cooking canon of many Hispanic cultures, “three milk” cake is simply a delicate cake soaked in a combination of milks. For years, I used a recipe given to me by a friend from Nicaragua that used a box cake mix and it was always a big hit. I eventually developed a from-scratch recipe, and then adapted that to become one of my favorite Christmas dessert, Eggnog Tres Leches. It’s a fabulous holiday dish, because it needs to be made ahead and can serve a crowd. So for Thanksgiving, it seemed only right to come up with a pumpkin version.
Pumpkin Tres Leches is a great treat for any seasonal entertaining, and with its origins is a great choice for a Day of the Dead celebration. Serve it up as a post trick-or-treating feast of Chicken Enchiladas with Pumpkin Sauce or Spicy Chorizo, Pumpkin and Black Bean Chili (because you can’t have too much pumpkin on Halloween). And it is a natural for Thanksgiving and is imminently portable if you are headed to another house for the celebration. An artful dollop of whipped cream and sprinkle of nutmeg add an elegant touch if you’d like.
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One of the reasons why I love Fall – such delicious pumpkin recipes 🙂