Name: Pumpkin Queijadas (Pumpkin Milk Tarts) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Portuguese
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

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Introduction

Pumpkin Queijadas, also known as pumpkin milk tarts, are a delightful treat combining creamy pumpkin filling with a tender, custard-like texture. These small tarts are perfect for cozy fall gatherings or anytime you want a comforting dessert with autumn flavors.

The image shows several small, round pumpkin pies with a golden brown color and slightly darker edges, stacked in two tall towers of six and five pies respectively, placed on crinkled parchment paper. In front, three pumpkin pies are leaning against each other horizontally, displaying a smooth, firm texture with a slight shine on top. Two of these pies are cut in half and stacked to show a dense, moist interior with a rich orange-brown color. The background has scattered autumn leaves in red, yellow, and orange hues against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350° F. Grease a 24-cavity muffin pan well with cooking spray or melted butter.
Step 2: In a 2-quart saucepan, combine butter and 1 1/2 cups of whole milk. Heat over medium-high, whisking frequently until the milk begins to foam slightly, about 6 minutes.
Step 3: While the milk heats, measure out 1 1/4 cups pumpkin puree and set aside. In a small bowl, mix together flour, baking powder, salt, and pumpkin pie spice.
Step 4: Once the milk foams, slowly whisk in the sugar until it dissolves completely. Reduce heat if the milk foams excessively, then remove from heat.
Step 5: Whisk the remaining 1 cup of cold milk into the hot milk mixture. Set this mixture aside to cool slightly.
Step 6: In a mixing bowl, beat the eggs on medium-high speed for 1 minute. Reduce to medium speed and gradually add about 1/2 cup of the milk mixture, beating constantly for 10-15 seconds. Repeat with another 1/2 cup, then add the rest and continue beating for 1 minute.
Step 7: Gradually add the flour mixture to the eggs and milk, mixing slowly to incorporate fully without lumps.
Step 8: Add the pumpkin puree and beat until smooth and well combined, about 30-45 seconds. The batter will be somewhat watery.
Step 9: Pour the batter into the prepared muffin pan, filling each cavity about 3/4 full.
Step 10: Bake on the middle rack for 33-38 minutes, until edges are lightly browned and a toothpick inserted in the center comes out clean.
Step 11: Let the tarts cool in the pan for 10 minutes, then loosen edges with a butter knife. Cool for another 30 minutes before removing from the pan and transferring to a cooling rack.
Step 12: It is best to refrigerate the queijadas for an hour before serving to allow them to fully set. They can also be enjoyed at room temperature.

Tips & Variations

Use freshly grated nutmeg or cinnamon in place of premixed pumpkin pie spice for a fresher flavor.
Be sure to grease the muffin pans thoroughly to prevent sticking and ensure easy removal.
For a richer taste, substitute half the whole milk with cream or evaporated milk.
Leftover pumpkin puree can be frozen and saved for soups or other baking projects.

Storage

Store the pumpkin queijadas in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave for 10-15 seconds if desired, or serve cold. For longer storage, freeze them wrapped individually and thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a stack of six small, round pumpkin pies with a golden-brown crust and a soft, smooth orange filling inside. Each pie has a slightly crispy outer edge and a tender, moist texture in the middle. Two pies lie flat nearby, showing the firm yet creamy filling clearly. The pies rest on crinkled parchment paper, with colorful autumn leaves in shades of red, yellow, and orange placed around them. The surface beneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and drain any excess moisture to avoid a watery batter.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and verify that your baking powder is gluten-free.