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Pumpkin Queijadas (Pumpkin Milk Tarts) Recipe

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4.9 from 76 reviews

Pumpkin Queijadas, also known as Pumpkin Milk Tarts, are delightful Portuguese-inspired treats featuring a creamy, spiced pumpkin filling baked to perfection in a tender crust. These tarts combine rich pumpkin puree with warm spices and a custard-like texture, making them perfect for fall gatherings or a comforting dessert year-round.

Ingredients

Scale

Main 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

  1. Preheat Oven: Set your oven to 350° F (175° C) to prepare for baking the tarts.
  2. Heat Milk and Butter: In a 2-quart saucepan, combine butter and 1 1/2 cups of the milk over medium-high heat. Whisk frequently until the milk begins to foam slightly, which should take about 6 minutes.
  3. Prepare Dry Ingredients and Pumpkin: While the milk mixture heats, measure out 1 1/4 cups pumpkin puree and set aside. Mix together flour, baking powder, salt, and pumpkin pie spice in a small bowl.
  4. Add Sugar to Milk Mixture: Gradually whisk in the sugar into the foaming milk, making sure to whisk constantly so the sugar dissolves fully. Reduce heat if it foams too much.
  5. Finish Milk Mixture: Remove the pan from heat and whisk in the remaining 1 cup of cold milk. Set the mixture aside to cool slightly.
  6. Beat Eggs and Incorporate Milk: In a mixing bowl, beat the eggs on medium-high speed for 1 minute. Reduce speed to medium, slowly pour in about 1/2 cup of the cooled milk mixture, beating for 10-15 seconds. Repeat with another 1/2 cup, then add the remaining milk and beat for about 1 minute.
  7. Add Dry Ingredients: Gradually add the flour mixture to the egg-milk mixture, mixing slowly to incorporate without lumps.
  8. Combine Pumpkin: Add the reserved pumpkin puree to the batter and beat until fully combined, about 30-45 seconds. The batter will be watery.
  9. Prepare Muffin Pans: Grease muffin pans with cooking spray or melted butter to prevent sticking. Fill each cavity about 3/4 full with batter.
  10. Bake: Place pans on the middle oven rack and bake for 33-38 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
  11. Cool: Allow the tarts to cool in the pan for 10 minutes, then loosen edges with a butter knife. Cool another 30 minutes before removing them from the pan and transferring to a wire rack to cool completely.
  12. Chill for Best Texture: Refrigerate the tarts for at least 1 hour to set fully before serving. They can also be enjoyed at room temperature. Store leftovers in the refrigerator.

Notes

  • Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Make sure to grease muffin pans very well to prevent sticking as the batter is watery.
  • The batter will appear thin, which is normal for queijadas.
  • Refrigeration enhances the texture and flavor by allowing the tarts to fully set.
  • Leftover tarts can be stored in the refrigerator for up to 3-4 days.
  • For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: Pumpkin Queijadas, Pumpkin Milk Tarts, Portuguese Desserts, Pumpkin Dessert, Fall Baking, Spiced Pumpkin Tarts

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