Introduction
There’s something magical about the cozy flavors of fall—the comforting scent of cinnamon, nutmeg, and cloves filling the kitchen, and the warmth of the oven on a cool day. For those who adore pumpkin treats but crave something beyond the usual pie, Pumpkin Queijadas (Pumpkin Milk Tarts) are a must-try.
These delightful Portuguese-inspired tarts bring a silky, custard-like texture together with the warm spice and sweetness of pumpkin. Originating from traditional queijadas—small milk or cheese tarts that are famous across the Azores and mainland Portugal—this version adds a fall twist by incorporating pumpkin puree and pumpkin pie spice.
The result is a dessert that’s rich yet light, creamy yet slightly firm around the edges, with that signature golden top that makes every bite irresistible. Whether served chilled or at room temperature, these Pumpkin Queijadas are the perfect way to celebrate the flavors of the season while honoring a time-honored dessert tradition.
Recipe Overview
Pumpkin Queijadas, or Pumpkin Milk Tarts, are baked custard-style treats with a smooth pumpkin filling, a lightly caramelized top, and a soft, milky center. They’re baked in muffin tins—no crust required—and develop their own delicate, slightly chewy edges as they cool. Each tart is perfectly portioned and simple to make, ideal for sharing at gatherings or enjoying as an afternoon indulgence with coffee or tea.
Ingredients & Instructions
Ingredients
- 1 (15 ounces) 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 and Prepare
Preheat your oven to 350°F (175°C). Grease your muffin tins generously with cooking spray or melted butter, ensuring every cavity is well coated. These tarts tend to stick slightly, so proper greasing is key to easy removal later.
2. Heat the Milk and Butter
In a medium saucepan over medium-high heat, add butter and 1½ cups of milk. Whisk frequently until the milk starts to foam slightly, but don’t let it boil. This warm milk mixture forms the base for the custard-like texture.
3. Combine Dry Ingredients
While the milk heats, measure out 1¼ cups of pumpkin puree and, in a small bowl, mix together flour, baking powder, pumpkin pie spice, and salt. This ensures the dry ingredients distribute evenly when added later.
4. Sweeten the Milk
Once the milk begins to foam, gradually add the sugar, whisking constantly until it dissolves completely. If the mixture foams too much, lower the heat slightly. The goal is a smooth, sweetened milk mixture with melted butter and sugar combined perfectly.
Remove from heat and whisk in the remaining 1 cup of cold milk to cool the mixture slightly.
5. Beat the Eggs
In a large mixing bowl, beat eggs on medium-high speed for about one minute until light and slightly frothy. Lower to medium speed and slowly pour in ½ cup of the warm milk mixture while beating. Continue adding the milk in small portions—about ½ cup at a time—until it’s all combined. This gradual process tempers the eggs and prevents curdling.
Beat for another minute to fully blend the mixture.
6. Add the Dry Ingredients
Gradually add the flour mixture, continuing to beat until the batter is smooth and lump-free. The mixture should begin to thicken slightly.
7. Incorporate the Pumpkin
Add the pumpkin puree and beat until fully incorporated. The batter will look thin and watery—don’t worry, that’s exactly how it should be. This consistency helps create the creamy custard texture once baked.
8. Pour and Bake
Fill each muffin tin cavity three-quarters full with batter. The queijadas will puff slightly while baking and then settle as they cool.
Bake for 33–38 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean. The tops should appear slightly glossy with a delicate golden hue.
9. Cool and Release
Allow the queijadas to cool in the pan for 10 minutes. Run a butter knife gently around the edges to loosen them. Let them rest another 30 minutes, then remove carefully and place on a wire rack to cool completely.
For best results, chill in the refrigerator for at least one hour before serving. The cool temperature enhances their creamy texture and flavor.
Cooking Tips & Variations
1. Use Fresh Pumpkin for Homemade Flavor
If you prefer, substitute canned pumpkin with homemade pumpkin puree. Simply roast peeled pumpkin chunks until soft, then blend until smooth. Drain excess liquid for a thicker consistency.
2. Spice Adjustments
Pumpkin pie spice is classic, but you can customize the blend. Use your own mix of cinnamon, nutmeg, ginger, and cloves for a more aromatic finish.
3. Dairy-Free Adaptation
For a lactose-free version, replace whole milk with almond milk or oat milk, and use plant-based butter. The result will still be velvety and delicious.
4. Mini Tart Variation
Want bite-sized treats? Use a mini muffin pan and reduce the baking time to 20–25 minutes. Perfect for parties or small gatherings!
5. Caramel Drizzle or Whipped Cream Topping
Add a festive touch by drizzling caramel sauce or topping with a dollop of whipped cream before serving. Sprinkle with a little extra pumpkin pie spice for that bakery-style presentation.
Storage & Serving Suggestions
Storage
- Refrigerator: Store cooled queijadas in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving
These tarts taste divine chilled, but they’re equally good at room temperature. Pair them with:
- A hot cup of coffee or espresso
- A drizzle of maple syrup or honey
- A side of vanilla ice cream for an indulgent dessert
Their custardy texture and gentle sweetness make them the perfect ending to a fall meal—or a cozy afternoon treat.
Conclusion
Pumpkin Queijadas (Pumpkin Milk Tarts) are the perfect cross between Portuguese tradition and autumn comfort. They bring together the silky smoothness of milk tarts and the earthy sweetness of pumpkin in one elegant, bite-sized dessert. Whether you’re honoring your heritage, embracing the flavors of fall, or simply craving something unique, these tarts will delight every palate.
Simple to make and beautifully aromatic, they capture the essence of homemade warmth and sophistication in each creamy, spiced bite. Enjoy them with family, share them at gatherings, or savor them solo with a warm cup of coffee—the joy is in every spoonful.
FAQs
1. Can I make Pumpkin Queijadas ahead of time?
Yes! You can prepare them a day ahead and refrigerate until serving. They actually taste better after chilling for a few hours.
2. Why is my batter so thin?
That’s normal—the watery texture ensures a silky, custard-like interior once baked.
3. How do I know when they’re done baking?
The edges should be lightly browned, and a toothpick inserted into the center should come out clean.
4. Can I make these gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking flour.
5. Are Pumpkin Queijadas served hot or cold?
Traditionally, they’re served at room temperature or chilled, allowing the custard to fully set.
Pumpkin Queijadas (Pumpkin Milk Tarts) blend creamy Portuguese custard with warm pumpkin spice for a silky, fall-inspired dessert. Easy to make and irresistibly delicious!
