Fall is in the air, and what better way to celebrate the season than with a delightful twist on classic desserts? This recipe combines the beloved comfort of pumpkin pie with the luscious richness of Tres Leches cake, resulting in individual, bite-sized cups of pure autumnal bliss. Imagine the creamy, spiced pumpkin filling nestled in a buttery, crumbly crust, then soaked in a decadent three-milk mixture – a harmonious blend of textures and flavors that will tantalize your taste buds. These Pumpkin Pie & Tres Leches Cups are perfect for Thanksgiving gatherings, fall potlucks, or simply indulging in a sweet treat on a chilly evening.
Forget complicated recipes and hours spent in the kitchen. These miniature masterpieces are surprisingly easy to make, requiring minimal baking time and even less cleanup. Ready to create these stunning and delicious desserts? Let's dive into the simple step-by-step instructions to make your own Pumpkin Pie & Tres Leches Cups!
Tools Needed
- Mixer
- Balloon whisk
- Blender
- Rolling pin
- Pie dish
- Muffin tin
- Waxed paper
Ingredients
Step-by-Step Instructions
Step 1. Make the Pumpkin Pie Crust and Filling
- Cream together butter and sugar until light and fluffy. Add eggs and beat well. Gradually add flour and salt, mixing until a dough forms. Refrigerate for 30 minutes.
- Blend together cream cheese, pumpkin puree, evaporated milk, condensed milk, heavy cream, eggs, vanilla extract, salt, ginger, cinnamon and nutmeg in two batches.
- Roll out half of the refrigerated dough and place it in a pie dish.
- Pour half of the pumpkin filling into the pie crust.
Step 2. Bake the Pumpkin Pie
- Bake the pie at 180°C (350°F) for about an hour. Let it cool slightly before removing from oven.
Step 3. Create and Bake Tres Leches Cups
- Use the remaining dough to make mini tres leches cups in a muffin tin.
- Fill the mini cups with the remaining pumpkin filling.
- Bake the mini cups at 180°C (350°F) for 30 minutes.
- Let the mini cups cool completely.
Step 4. Decorate and Serve
- Decorate and serve.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- If the dough sticks to your hands while mixing, add a little more flour.
- Let the pie cool slowly to prevent it from collapsing.
Nutrition
- N/A
FAQs
1. Can I make these cups ahead of time?
Yes! Assemble the cups a day or two in advance and store them, covered, in the refrigerator. Let them come to room temperature slightly before serving for the best texture.
2. What kind of milk should I use for the Tres Leches mixture?
A combination of whole milk, evaporated milk, and sweetened condensed milk is traditional and gives the best flavor and texture. You can experiment with different milk types but the sweetness and creaminess may vary.
3. Can I use a store-bought pie crust?
Absolutely! Using a store-bought crust will significantly reduce prep time. Just make sure to press it firmly into your muffin tin cups.
These Pumpkin Pie & Tres Leches Cups offer a delightful fusion of flavors and textures, perfect for any autumn celebration or a cozy night in. Their ease of preparation makes them ideal for bakers of all skill levels, ensuring a delicious outcome without the fuss. So gather your ingredients and get ready to impress your friends and family with these irresistible miniature desserts!