I want to make a pumpkin tres leches cake… but I don’t want the cake itself to be pumpkin. I thought maybe if I made a pumpkin pie-like mixture (without egg of course) instead of just using the standard milk mixture it would achieve what I’m thinking. But I’ve had some seemingly fantastic culinary ideas that were huge disappointments. I wondered if some of the kitchen magicians here on Fluther could tell me if this would do what my imagination says it’ll do, or if I would actually be better off making the cake a pumpkin sponge cake and using the standard milk mixture.