Introduction
There’s something magical about the cozy flavors of fall — the scent of cinnamon, nutmeg, and pumpkin filling the air, and the comfort of baked treats cooling on the counter. If you’re a fan of pumpkin pie, custard tarts, or anything that screams autumn warmth, you’ll absolutely fall in love with Pumpkin Queijadas, also known as Pumpkin Milk Tarts.
Originating from Portugal and the Azores, queijadas are small, delicate tarts traditionally made with milk, sugar, eggs, and a touch of flour — producing a texture that’s part custard, part cake. This pumpkin version brings a seasonal twist to the classic, adding earthy pumpkin flavor and warm spices that make every bite feel like a cozy hug.
These little tarts are light yet creamy, sweet but not overly so, and wonderfully fragrant. Whether you’re making them for a fall gathering, Thanksgiving dessert table, or simply because you love pumpkin season as much as we do, these Pumpkin Queijadas are a perfect choice.
Recipe Overview
Pumpkin Queijadas (Pumpkin Milk Tarts) are tender, custardy Portuguese-inspired tarts infused with pumpkin and warm fall spices. They have a creamy center with golden edges, baked to perfection in muffin pans. Best served chilled or at room temperature, they’re an elegant twist on pumpkin pie — easier, lighter, and irresistibly delicious.
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
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously grease your muffin pans with cooking spray or melted butter — this ensures the tarts release cleanly once baked.
2. Heat the Milk and Butter
In a medium saucepan, add butter and 1½ cups of milk over medium-high heat. Whisk often until the butter melts and the milk begins to foam slightly (avoid letting it boil).
3. Mix the Dry Ingredients
In a small bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. This helps evenly distribute the leavening and spices.
4. Sweeten the Milk
Once the milk foams, slowly whisk in the sugar, stirring constantly until it dissolves. If it starts to foam too much, reduce the heat slightly. When fully combined, remove the pan from heat.
Add the remaining 1 cup of cold milk to the warm mixture — this step cools it down so the eggs won’t scramble later. Set aside.
5. Whisk the Eggs
In a large mixing bowl, beat the eggs on medium-high speed for about 1 minute, until light and frothy.
Slowly pour in ½ cup of the slightly cooled milk mixture while continuing to beat. Mix for 10–15 seconds, then add another ½ cup, followed by the remaining milk. Beat for about 1 minute more.
6. Combine and Add Pumpkin
Gradually add the dry ingredients into the wet mixture and beat until just combined. Then, add pumpkin puree and mix until smooth.
The batter will be thin and watery — don’t worry! That’s exactly how queijada batter should look.
7. Fill and Bake
Pour the batter into your greased muffin pans, filling each cavity about ¾ full.
Bake for 33–38 minutes, until the edges are lightly browned and a toothpick inserted in the center comes out clean. The tops will be slightly puffed but will settle as they cool.
8. Cool and Set
Allow the queijadas to cool in the pan for 10 minutes, then gently run a butter knife around the edges to loosen them. Let them sit another 30 minutes before removing from the pan.
Transfer to a wire rack to cool completely. Once cool, refrigerate for at least one hour for the perfect texture.
You can serve them chilled or at room temperature, depending on your preference.
Cooking Tips & Variations
1. Choose the Right Pumpkin
Always use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices that can throw off the recipe balance.
2. Flavor Boost
For a deeper flavor, try adding a splash of vanilla extract or a teaspoon of orange zest to the batter. It adds a lovely brightness that complements the pumpkin beautifully.
3. Spice Adjustments
Prefer a spicier profile? Add an extra pinch of ground ginger, cloves, or allspice for a bolder autumn flavor.
4. Dairy Alternatives
You can substitute whole milk with evaporated milk for richness or almond milk for a lighter, dairy-free version.
5. Serving Upgrade
Dust the tops with powdered sugar or cinnamon sugar right before serving for a beautiful finishing touch.
Storage & Serving Suggestions
Storage
Store leftover queijadas in an airtight container in the refrigerator for up to 5 days. They taste even better the next day as the flavors meld and the custard sets further.
If you’d like to keep them longer, they can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight and enjoy chilled.
Serving Suggestions
These delicate tarts are delicious on their own, but you can elevate them with simple additions:
- A dollop of whipped cream or crème fraîche
- A drizzle of caramel or maple syrup
- A sprinkle of toasted pecans or crushed gingersnaps on top
Perfect alongside a warm cup of coffee, tea, or even spiced cider, these little pumpkin treasures are a celebration of fall in every bite.
Conclusion
Pumpkin Queijadas (Pumpkin Milk Tarts) are the perfect fusion of Portuguese tradition and autumn charm. They’re elegant, easy to make, and full of heartwarming flavor. From the creamy custard texture to the gentle warmth of pumpkin spice, every bite feels like a little piece of fall bliss.
Whether you’re making them for a special holiday, sharing them with loved ones, or simply baking to fill your home with the comforting scent of pumpkin and cinnamon, these queijadas promise to delight.
Light, tender, and utterly irresistible — these are the pumpkin treats you’ll want to make again and again.
FAQs
1. What are queijadas?
Queijadas are traditional Portuguese milk tarts, often with a slightly chewy, custardy texture and a lightly browned top.
2. Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree fresh pumpkin until smooth, then measure out 1¼ cups for this recipe.
3. Can I make these gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
4. How do I know when they’re done baking?
They’re ready when the edges are golden, and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
5. Can I serve them warm?
You can, but they taste best once cooled and slightly chilled — that’s when the custard texture shines.
Pumpkin Queijadas (Pumpkin Milk Tarts) are creamy, custardy Portuguese-inspired treats with a fall twist. Made with pumpkin puree and warm spices, they’re light, delicious, and perfect for the season!