An ultra-moist pumpkin tres leches cake soaked with a rich three-milk mixture, topped with fluffy whipped cream and cinnamon.

Scale

Wet Mix:

5 large eggs, separated

1 1/2 cups white granulated sugar, divided

1 1/4 cups pure pumpkin puree

1 1/2 teaspoons pure vanilla extract

Dry Mix:

1 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 tablespoon pumpkin spice, store-bought or homemade pumpkin pie spice

1/2 teaspoon kosher salt

The three milks:

1 cup whole milk

1 (14-ounce can) sweetened condensed milk

1/4 cup heavy cream

Topping:

Whipped Cream, for topping

1/2 teaspoon ground cinnamon or pumpkin pie spice, for topping

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Whisk all-purpose flour, baking powder, pumpkin spice, and kosher salt in a bowl.

3. Beat egg yolks with 1 cup sugar, pumpkin puree, and vanilla. In a clean bowl, whip egg whites with 1/2 cup sugar to stiff peaks.

4. Fold dry ingredients into yolk mixture, gently fold in whipped whites, spread in pan, and bake for 28 to 32 minutes; poke holes across warm cake.

5. Whisk whole milk, sweetened condensed milk, and heavy cream together; slowly pour over warm cake and chill for at least 4 hours.

6. Top with whipped cream and dust with ground cinnamon or pumpkin pie spice before slicing.

Whip egg whites to stiff peaks for an airy sponge. Chill cake for at least 4 hours for maximum milk absorption.