One of the greatest treats of the fall is having the glorious pumpkin return to the menu. This year, instead of the standard, pumpkin pie fare, I decided to take the pumpkin to a whole new level by merging the ingredient with a Latin America classic (and favorite), the tres leches cake. Imagine a tender pumpkin cake soaked to its limits in sweet, vanilla scented milk. The sponge is made tender by using local cheese pumpkin puree and ever so lightly spiced with cinnamon, nutmeg, cloves, and ginger. For further contrast, a loose pile of crunchy, toasted hazelnut shortbread crumbs topped with a tart vanilla-lime sorbet offers the perfect foil to this perfect fall treat.