Pumpkin Queijadas (Pumpkin Milk Tarts) Recipe

Introduction

Pumpkin Queijadas, or Pumpkin Milk Tarts, are a delightful Portuguese-inspired treat that combines creamy pumpkin filling with a soft, cake-like texture. These small tarts offer warm autumn flavors perfect for cozy gatherings or holiday desserts.

Ingredients

• 1 (15 ounces) can pumpkin puree (100% pumpkin)
• 2 1/2 cups whole milk, divided
• 6 tablespoons butter, cut into chunks
• 2 cups granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• Cooking spray or 2 tablespoons melted butter for greasing muffin pans

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a 2-quart saucepan over medium-high heat, add butter and 1 1/2 cups of milk. Whisk frequently until the milk begins to foam slightly, about 6 minutes.
3. Step 3: While the milk mixture cooks, measure 1 1/4 cups of pumpkin puree and set aside. Combine flour, baking powder, salt, and pumpkin pie spice in a small bowl.
4. Step 4: Once the milk foams, gradually add sugar while whisking constantly until melted. If the milk foams too much, reduce the heat.
5. Step 5: Remove the pan from heat and whisk the remaining cold milk into the hot milk mixture. Set aside.
6. Step 6: In a mixing bowl, beat eggs on medium-high speed for one minute. Reduce speed to medium and slowly add about 1/2 cup of the milk mixture, beating for 10-15 seconds.
7. Step 7: Gradually add another 1/2 cup of milk mixture while beating constantly. Add the remaining milk and beat for one more minute.
8. Step 8: Slowly add the flour mixture to the egg and milk mixture, allowing time to incorporate.
9. Step 9: Add the 1 1/4 cups pumpkin puree and beat until thoroughly combined, about 30-45 seconds. The batter will be watery.
10. Step 10: Grease 24 muffin cavities well with cooking spray or melted butter to prevent sticking. Fill each cavity about 3/4 full with batter.
11. Step 11: Bake on the middle rack for 33-38 minutes, or until edges are lightly browned and a toothpick inserted comes out clean.
12. Step 12: Cool the tarts in the pan for 10 minutes, then loosen edges with a butter knife. Cool for another 30 minutes before removing from the pan. Transfer to a cooling rack to cool completely.
13. Step 13: Refrigerate for at least one hour to set before serving, or serve at room temperature.

Tips & Variations

• Use fresh pumpkin puree if available for a more vibrant flavor, but canned pumpkin works perfectly.
• Adjust the pumpkin pie spice to your taste by adding cinnamon, nutmeg, or cloves individually.
• Greasing the muffin pans thoroughly ensures easy removal of the tarts after baking.
• For a richer flavor, substitute half of the whole milk with cream or evaporated milk.
• Leftover tarts can be warmed slightly before serving for a comforting treat.

Storage

Store the pumpkin queijadas in an airtight container in the refrigerator for up to 5 days. Reheat gently in a microwave or enjoy chilled. Freezing is not recommended as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can. Roast and puree fresh pumpkin, then strain to remove excess moisture for the best results. Use the same amount as canned pumpkin puree.

Can I make these tarts ahead of time?

Absolutely. Bake them fully, then refrigerate for up to 5 days. Allow them to come to room temperature or gently reheat before serving.

Pumpkin Queijadas (Pumpkin Milk Tarts) Recipe

Print Recipe

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5 from 120 reviews

Pumpkin Queijadas, also known as Pumpkin Milk Tarts, are delightful Portuguese-inspired custard tarts featuring a creamy pumpkin filling infused with warm spices and baked to perfection in muffin pans. These soft, lightly spiced mini tarts are perfect for autumn gatherings or holiday treats.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 (15 ounces) can pumpkin puree (100% pumpkin)
• 2 1/2 cups whole milk, divided
• 6 tablespoons butter, cut into chunks
• 3 large eggs

Dry Ingredients

• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

For Greasing

• Cooking spray or 2 tablespoons melted butter for greasing muffin pans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tarts.
2. Heat Milk and Butter: In a 2-quart saucepan over medium-high heat, combine 6 tablespoons of butter and 1 1/2 cups of whole milk. Whisk frequently until the milk starts to foam slightly, about 6 minutes.
3. Prepare Dry Ingredients and Pumpkin: While the milk heats, measure 1 1/4 cups of pumpkin puree and set aside. In a small bowl, mix the flour, baking powder, salt, and pumpkin pie spice together.
4. Add Sugar to Milk Mixture: Once the milk mixture foams, gradually whisk in the sugar constantly until fully melted. Lower the heat if the milk starts foaming too much.
5. Remove from Heat and Add Cold Milk: Remove the pan from heat, then whisk in the remaining 1 cup of cold milk into the hot milk mixture. Set aside to cool slightly.
6. Beat Eggs and Incorporate Milk Mixture: Beat the eggs on medium-high speed for one minute. Reduce speed to medium and slowly pour about 1/2 cup of the cooled milk mixture, beating for 10–15 seconds. Add another 1/2 cup slowly while beating constantly, then add the rest and beat for an additional minute.
7. Add Dry Ingredients Gradually: Slowly add the flour mixture to the egg and milk mixture, gradually incorporating to avoid lumps.
8. Mix in Pumpkin Puree: Add the 1 1/4 cups of pumpkin puree and beat thoroughly for 30-45 seconds until well combined. The batter will be thin and watery.
9. Prepare Muffin Pans: Grease 24-cavity muffin pans generously with cooking spray or melted butter to prevent sticking.
10. Fill Pans and Bake: Fill each muffin cavity about 3/4 full with the batter. Bake on the middle rack for 33-38 minutes until edges are lightly browned and a toothpick inserted comes out clean.
11. Cool the Tarts: Let the tarts cool in the muffin pans for 10 minutes. Run a butter knife around the edges to loosen them, then cool for another 30 minutes before removing from pans. Transfer to a wire rack to cool completely.
12. Refrigerate Before Serving: For best texture, refrigerate the queijadas for at least an hour to fully set before serving. They can also be enjoyed at room temperature. Store leftovers in the refrigerator.

Notes

• Ensure your muffin pans are well greased to prevent sticking, as the batter is quite thin.
• Leftover pumpkin puree can be frozen for later use.
• Adjust baking time slightly based on your oven’s calibration; watch for light browning and a clean toothpick test.
• These tarts are best served chilled but can be enjoyed at room temperature.
• Use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for authentic flavor.

Keywords: pumpkin tarts, Portuguese queijadas, pumpkin milk tarts, autumn dessert, pumpkin pie spice, baked custard tarts