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Pumpkin Queijadas (Pumpkin Milk Tarts)

These Pumpkin Queijadas are a delicious Portuguese Pumpkin Milk Tarts. These individual custard pastries feature a delicate, caramelized exterior that yields to an impossibly silky, rich, and fragrant center which is so soft, moist and perfect fall dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
40 minutes cooling time 40 minutes
Total Time 1 hour 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American, Portuguese
Calories: 99
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 2 cups granulated sugar
  • 2 tablespoon unsalted butter (1/4 stick)
  • 2 cups whole milk (divided: 1 1/2 cups warm, 1/2 cup cold)
  • 4 large Eggs at room temp.
  • 1½ teaspoon Pumpkin Pie Spice
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Kosher Salt

Equipment

  • Muffin tin

Method
 

  1. Preheat your oven to 375°F (190°C). Generously brush two 12-cavity cupcake/muffin tin with melted butter or spray thoroughly with non-stick baking spray.
  2. In a saucepan set over medium-high heat, whisk together the butter and 1 1/2 cups of milk until it begins to foam. Add the granulated sugar and whisk constantly until completely melted
    Remove the pan from the heat and whisk in the remaining 1/2 cup of cold milk. Set aside to cool slightly until warm
  3. In a large mixing bowl, beat the eggs on medium-high speed for 1 minute. Reduce speed to medium and slowly drizzle in 1/2 cup of the warm milk mixture; beat for 15 seconds. Add another 1/2 cup, beat briefly, then pour in the remaining milk mixture and beat for 1 full minute.
  4. Gradually add the all-purpose flour, baking powder, salt, and pumpkin pie spice mixture to the bowl while mixing on low speed. Add the pumpkin puree and beat until smoothly incorporated.
  5. Fill the cavities of the prepared cupcake pans 3/4 full with the batter. Bake for 33 to 38 minutes until the edges are lightly browned, the tops display golden-brown spots, and a toothpick inserted into the center comes out clean.
  6. Cool the pumpkin queijadas in the tin for 10 minutes, then run a butter knife gently around the edges of each tart to loosen them. Cool for an additional 30 minutes in the pan before transferring them to a wire cooling rack and then serve!

Notes

Recipe Notes
  • Pure Pumpkin vs. Pie Mix: Ensure you use 100% pure canned pumpkin puree, not pumpkin pie filling which already contains added sugars and spices.
  • Batter Consistency: The batter will be very thin and liquid—this is completely normal and creates the signature layered custard texture as it bakes.
  • Straining for Extra Silkiness: For an ultra-smooth, bakery-quality texture, pass the batter through a fine-mesh sieve before pouring it into the muffin cups.
  • Storage: Store cooled queijadas in an airtight container in the refrigerator for up to 5 days. They taste delicious served cold or brought to room temperature.
  • Freezing: Freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months. Thaw overnight in the fridge.