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Pumpkin Queijadas (Pumpkin Milk Tarts) 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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/pumpkin-queijadas-pumpkin-milk-tarts-recipe/