I like this recipe because it blends traditional Portuguese flavors with a seasonal twist. The batter is easy to prepare, and the result is a tray of perfectly spiced little pumpkin milk tarts. They’re tender, lightly sweet, and versatile enough to serve either chilled or at room temperature. They’re also make-ahead friendly, which makes entertaining stress-free.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 of melted butter for greasing muffin pans
Directions
I preheat the oven to 350°F.
In a saucepan, I add butter and 1 1/2 cups of milk and heat over medium-high, whisking until the milk begins to foam slightly, about 6 minutes.
While the milk heats, I measure 1 1/4 cups pumpkin puree and set it aside. I also combine flour, baking powder, salt, and pumpkin pie spice in a bowl.
Once the milk foams, I gradually whisk in the sugar until it dissolves, lowering the heat if it foams too much.
I remove the pan from heat, whisk in the remaining cold milk, and set aside.
In a mixing bowl, I beat the eggs for 1 minute on medium-high. I reduce the speed and slowly add about 1/2 cup of the warm milk mixture, beating for 10–15 seconds. I repeat with another 1/2 cup, then gradually add the rest and beat for 1 minute.
I slowly add the flour mixture until incorporated.
I add the pumpkin puree and beat for 30–45 seconds until smooth. The batter should be thin.
I grease 24 muffin pan cavities well with cooking spray or butter, then fill each cavity 3/4 full.
I bake for 33–38 minutes until the edges are lightly browned and a toothpick comes out clean.
I let the queijadas cool in the pan for 10 minutes, loosen them with a butter knife, then let them sit another 30 minutes before removing to a rack.
I refrigerate them for at least an hour before serving for the best texture.
Servings and Timing
This recipe makes 24 servings. Prep time is about 10 minutes, baking time is 40 minutes, and the total time comes to 50 minutes.
Variations
I sometimes add a splash of vanilla extract for extra depth.
For a richer spice flavor, I use a mix of cinnamon, nutmeg, and cloves instead of pumpkin pie spice.
I enjoy topping them with a dusting of powdered sugar before serving.
For a creamier variation, I replace part of the milk with evaporated milk.
Storage/Reheating
I store the queijadas in the fridge for up to 4 days. I prefer them chilled, but they can also be served at room temperature. They can be frozen for up to 2 months—just wrap them individually and thaw in the fridge before serving.
FAQs
What are Pumpkin Queijadas?
They’re Portuguese custard-like milk tarts with a seasonal pumpkin twist.
Can I make these ahead of time?
Yes, I make them the day before and refrigerate—they set beautifully overnight.
Do I need to use fresh pumpkin?
No, canned 100% pumpkin puree works perfectly and saves time.
Why did my queijadas stick to the pan?
They’re delicate and prone to sticking, so I make sure to use a well-greased nonstick muffin pan.
Can I make them gluten-free?
Yes, I use a gluten-free flour blend in place of all-purpose flour.
Can I reduce the sugar?
Yes, I sometimes cut the sugar slightly, though it may make them less custardy.
How do I know when they’re done?
I look for lightly browned edges and test with a toothpick—it should come out clean.
Can I add toppings?
Yes, I like a sprinkle of powdered sugar, whipped cream, or even crushed pecans on top.
Do they need to be refrigerated?
Yes, since they’re custard-based, refrigeration helps them set and stay fresh.
Can I halve the recipe?
Yes, I make a half batch using 12 muffin cups when I don’t need the full 24.
Conclusion
I love how these Pumpkin Queijadas combine the creamy custard-like base of traditional Portuguese milk tarts with the warmth of pumpkin and spices. They’re festive, cozy, and easy to prepare, making them a perfect addition to fall and holiday gatherings. Whether served chilled or at room temperature, they always bring a touch of sweetness to the table.
