When fall rolls in and the air takes on that crisp, cozy feel, pumpkin treats begin to make their way into kitchens everywhere. But today, we’re stepping away from the typical pumpkin pie or loaf and diving into something with Portuguese flair — Pumpkin Queijadas (Pumpkin Milk Tarts).
Inspired by traditional Portuguese queijadas, these delightful tarts are smooth, custardy, and lightly sweet, with a golden top that gives way to a soft, milky interior. This version blends the warmth of pumpkin puree and pumpkin pie spice with the silky richness of milk and butter — resulting in a dessert that’s both nostalgic and unique.
Whether you’re Portuguese or simply love comforting desserts with a twist, these tarts are the perfect bite-sized treat to celebrate the season. They’re simple to make, beautifully aromatic, and a wonderful way to bring a taste of home-style baking to your fall table.
Recipe Overview
Pumpkin Queijadas (Pumpkin Milk Tarts) combine the creamy sweetness of a custard tart with the earthy flavor of pumpkin. Baked in muffin tins until set and golden, these petite desserts have a slightly chewy edge and a soft, melt-in-your-mouth center. Perfect for serving at autumn gatherings, Thanksgiving dinners, or anytime you crave a little taste of Portugal with a fall twist.
Ingredients & Instructions
Ingredients
- 1 (15-ounce) can pumpkin puree (100% pumpkin)
- 2 ½ cups whole milk, divided
- 6 tablespoons butter, cut into chunks
- 2 cups granulated sugar
- 3 large eggs
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- Cooking spray or 2 tablespoons melted butter for greasing muffin pans
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your muffin pans generously with cooking spray or melted butter. Proper greasing ensures your queijadas release smoothly after baking.
2. Heat the Milk and Butter
In a medium saucepan, combine butter and 1½ cups of milk over medium-high heat. Whisk frequently until the milk starts to foam lightly. The goal is to warm the mixture, not bring it to a boil.
While the milk is heating, measure out 1¼ cups of pumpkin puree and set it aside. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
3. Dissolve the Sugar
Once the milk mixture begins to foam, slowly whisk in the sugar. Continue whisking until it completely dissolves. If the mixture foams too much, reduce the heat slightly.
Remove the saucepan from the heat, then whisk in the remaining 1 cup of cold milk to cool the mixture slightly before adding the eggs later.
4. Beat the Eggs and Temper
In a large mixing bowl, beat the eggs on medium-high speed for about 1 minute until slightly frothy.
Lower the mixer speed to medium, and while beating, gradually add ½ cup of the warm milk mixture. Mix for about 10–15 seconds, then pour in another ½ cup and continue mixing. Slowly incorporate the rest of the milk mixture and beat for another minute.
This step tempers the eggs, preventing them from scrambling while giving the custard a silky consistency.
5. Combine the Batter
Gradually add the flour mixture into the wet ingredients, beating until everything is well combined and smooth.
Add the pumpkin puree and continue mixing until fully incorporated. The batter will be quite thin — that’s exactly how it should be! This liquid consistency ensures the tarts bake up creamy and delicate.
6. Fill the Muffin Pans
Carefully pour the batter into the greased muffin cups, filling each about ¾ full. A ladle or measuring cup makes this step easier and helps you fill each cavity evenly.
7. Bake to Perfection
Place the muffin pan on the center rack and bake for 33–38 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
The queijadas will puff up during baking but settle as they cool, forming a slightly caramelized surface and custard-like middle.
8. Cool and Release
Let the queijadas cool in the pan for 10 minutes. Use a butter knife to gently loosen the edges, then allow them to cool for another 30 minutes before removing them completely.
Transfer to a wire rack to cool fully. For the best flavor and texture, refrigerate for at least an hour before serving — though they’re equally delicious at room temperature.
Cooking Tips & Variations
1. Choose the Right Pan
A standard muffin tin works best, but you can also use mini muffin pans for bite-sized portions or ramekins for individual servings.
2. Spice It Up
While pumpkin pie spice offers a perfect blend, you can create your own mix with cinnamon, nutmeg, ginger, and cloves. For an extra twist, add a hint of vanilla extract or a dash of maple syrup to the batter.
3. Dairy-Free or Lighter Versions
Substitute whole milk with almond milk or oat milk, and use plant-based butter for a dairy-free version. The texture remains rich, with a subtle nuttiness from the alternative milk.
4. Serving Touches
Dust the cooled queijadas with powdered sugar or cinnamon sugar before serving. You can also top them with a dollop of whipped cream or a drizzle of caramel sauce for an elegant finish.
5. Flavor Variations
Try swapping pumpkin puree for sweet potato puree or butternut squash puree for a new flavor profile while maintaining that creamy consistency.
Storage & Serving Suggestions
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the tarts on a baking sheet until solid, then transfer them to a sealed container. Thaw in the refrigerator before serving.
- Serving: Enjoy chilled for a refreshing dessert or slightly warmed for a cozy bite. Pair with coffee, tea, or even a warm glass of milk for a comforting treat.
Conclusion
Pumpkin Queijadas are the perfect way to bring together Portuguese tradition and the flavors of fall. Each tart offers the creamy comfort of custard, the sweetness of pumpkin, and the warmth of autumn spices — all in a handheld treat that feels as comforting as a hug.
Whether you’re baking them for family gatherings, Thanksgiving dessert tables, or simply to fill your kitchen with the scent of pumpkin spice, these tarts are bound to impress. Easy, elegant, and oh-so-cozy — they’re a seasonal delight worth savoring.
So next time you reach for pumpkin puree, skip the pie and try these milk tarts instead — a sweet nod to Portuguese heritage with a festive twist.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained and smooth for the same creamy texture.
2. Why is my batter so thin?
That’s normal — queijadas have a custard-like batter that sets as they bake.
3. Can I make these ahead of time?
Absolutely. They actually taste better the next day after chilling in the refrigerator.
4. Do I need to use cupcake liners?
No, but make sure to grease your pans well to prevent sticking.
5. What’s the best way to serve them?
They’re lovely chilled with a sprinkle of cinnamon sugar or a touch of whipped cream.
Pumpkin Queijadas (Pumpkin Milk Tarts) combine creamy custard texture with warm pumpkin spice flavor. A Portuguese-inspired fall dessert that’s simple, cozy, and irresistible!
