Description
Pumpkin Queijadas are a festive twist on the classic Portuguese milk tarts. With a custardy texture, warm pumpkin spice flavor, and just the right amount of sweetness, these delicate little tarts are perfect for fall, winter, and holiday gatherings.
Ingredients
1 (15 oz) 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
- Preheat oven to 350°F (175°C).
- In a saucepan, heat butter and 1 1/2 cups milk over medium-high, whisking until milk begins to foam, about 6 minutes.
- Set aside 1 1/4 cups pumpkin puree. In a separate bowl, mix flour, baking powder, salt, and pumpkin pie spice.
- Once milk foams, whisk in sugar until dissolved, lowering heat if needed. Remove from heat, whisk in remaining cold milk, and set aside.
- In a mixing bowl, beat eggs for 1 minute. Slowly add about 1/2 cup of the warm milk mixture, beat 10–15 seconds, then repeat with another 1/2 cup. Gradually add the rest of the milk mixture and beat 1 minute.
- Slowly add flour mixture until incorporated, then mix in pumpkin puree until smooth. Batter should be thin.
- Grease 24 muffin pan cavities generously and fill each 3/4 full with batter.
- Bake 33–38 minutes until edges are lightly browned and a toothpick comes out clean.
- Cool in the pan for 10 minutes, loosen with a butter knife, then rest 30 minutes before transferring to a rack.
- Refrigerate at least 1 hour before serving for best texture.
Notes
Add vanilla extract for extra flavor depth.
Swap pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves.
Dust with powdered sugar before serving for a festive finish.
Use part evaporated milk for a creamier version.
Store refrigerated up to 4 days, or freeze individually wrapped for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Calories: 145
- Sugar: 14g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
