Pumpkin Queijadas have become my absolute favorite fall treat, and I’m so excited to share this recipe with you! There’s something magical about the moment you pull these creamy, sweet pastries out of the oven, filling your kitchen with the warm, comforting aroma of cinnamon and pumpkin. I first tasted these Portuguese Pumpkin Tarts at a local festival years ago, and it was love at first bite. They reminded me of my grandmother’s pumpkin pie but in a perfectly portable, hand-held format. This easy Pumpkin Queijadas recipe is surprisingly simple to whip up, even on a busy weeknight. Let’s get cooking!
Why You’ll Love This Pumpkin Queijadas
These little tarts are pure autumn magic! They’re incredibly creamy and melt in your mouth, offering a delightful twist on traditional desserts. You’ll love how quick they are to prepare; the whole process takes less than an hour, making them perfect for a last-minute treat. Plus, they’re surprisingly budget-friendly, using pantry staples and a can of pumpkin. These sweet pumpkin pastries from Portugal are also a hit with kids and adults alike. Trying this easy Pumpkin Queijadas recipe guarantees a satisfying and delicious dessert experience that everyone will adore.
- Irresistible creamy texture and warm autumn spice flavor
- Super speedy prep time of just 15 minutes
- A comforting and crowd-pleasing homemade dessert
- Budget-friendly ingredients make this a smart treat choice
- Family-friendly and fun for little helpers in the kitchen
- A delightful taste of Portugal in every bite
- Easily adaptable for dietary needs like dairy-free or gluten-free
Ingredients for Pumpkin Queijadas
Gathering your ingredients is the first step to making these delightful Portuguese Pumpkin Tarts. This recipe focuses on simple elements that come together beautifully.
- 1 (15 ounce) can Pumpkin Puree – Make sure it’s pure pumpkin, not pie filling, for the best flavor in your Queijadas de Abóbora.
- 1 cup Whole Milk – This adds richness and helps create that signature creamy texture.
- 6 tablespoons Butter – Unsalted is best, melted, to provide a smooth base for the batter.
- 1 cup Granulated Sugar – Sweetness is key for these sweet pumpkin pastries from Portugal.
- 3 large Eggs – Room temperature eggs incorporate more easily into the batter.
- 1 cup All-Purpose Flour – This acts as the binder for our Pumpkin Queijadas recipe.
- 1/2 teaspoon Baking Powder – Just a touch to ensure they have a slight lift.
- 1 teaspoon Pumpkin Pie Spice – Or a mix of cinnamon, nutmeg, and cloves for that classic fall flavor.
- 1/4 teaspoon Salt – Balances the sweetness and enhances all the other flavors.
How to Make Pumpkin Queijadas
Whipping up these delightful Portuguese Pumpkin Tarts is easier than you might think! Follow these simple steps for a batch of perfect homemade treats.
- Step 1: Preheat your oven to 350°F (175°C). Prepare 12 cups of a standard muffin tin by greasing them well or lining with paper liners. This ensures your Pumpkin Queijadas release easily.
- Step 2: In a medium saucepan over low to medium heat, combine 6 tablespoons butter, 1 cup whole milk, and 1 cup granulated sugar. Stir gently until the butter melts and the sugar dissolves completely. Don’t let it boil; just warm it through.
- Step 3: While the milk mixture is warming, whisk 3 large eggs in a large mixing bowl until they’re nice and frothy. Add 1 (15 ounce) can pumpkin puree, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Mix everything until you have a smooth batter.
- Step 4: Carefully and gradually pour the warm butter and milk mixture into the pumpkin batter, stirring gently as you go. This gradual addition helps temper the eggs and creates a wonderfully smooth consistency for your Queijadas de Abóbora.
- Step 5: Pour the batter into the prepared muffin cups, filling each one about two-thirds full. This leaves room for them to bake up nicely without overflowing.
- Step 6: Bake for 25 to 30 minutes. You’ll know they’re ready when the edges are set and slightly golden, and the centers are just slightly jiggly. The aroma of warm pumpkin and spice will fill your kitchen!
- Step 7: Let the Pumpkin Queijadas cool in the muffin pans for about 10 minutes. Then, carefully invert them onto a wire rack to cool completely. This step is crucial for achieving the perfect custardy texture in these sweet pumpkin pastries from Portugal.
Pro Tips for the Best Pumpkin Queijadas
Want to elevate your homemade Portuguese Pumpkin Tarts? I’ve learned a few tricks over the years that make a world of difference in achieving that perfect creamy texture and delightful flavor.
- Always use 100% pure pumpkin puree, not pumpkin pie filling, for the most authentic flavor in your Queijadas de Abóbora.
- Don’t overbake! The centers should be slightly jiggly when you take them out; they’ll continue to set as they cool.
- Letting them cool completely in the pan for at least 10 minutes before inverting helps them hold their shape beautifully.
- Ensure your ingredients, especially eggs and milk, are at room temperature for the smoothest batter.
What’s the secret to perfect Pumpkin Queijadas?
The magic lies in the balance of creamy pumpkin and the slight warmth from the spices. Gently warming the milk, butter, and sugar mixture before adding it to the eggs is key for a smooth, custardy texture in these sweet pumpkin pastries from Portugal. For more baking tips, check out these baking tips.
Can I make Pumpkin Queijadas ahead of time?
Yes! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Just give it a gentle whisk before pouring into muffin tins. Baked queijadas also store well. Learn more about making ahead.
How do I avoid common mistakes with Pumpkin Queijadas?
A common pitfall is overbaking, which can lead to a dry texture. Also, ensure you’re using pure pumpkin puree. Lastly, don’t skip the cooling time in the pan; it’s essential for proper setting. Understanding common baking mistakes can help.
Best Ways to Serve Pumpkin Queijadas
These delightful Portuguese Pumpkin Tarts are wonderful on their own, but they can also be paired with a few simple additions to make them even more special. They’re perfect for a cozy afternoon snack or a light dessert after a hearty meal. For a truly authentic experience, serve them warm with a dusting of confectioners’ sugar or a dollop of whipped cream. You could also enjoy these sweet pumpkin pastries from Portugal alongside a cup of coffee or a warm chai latte. They make a fantastic addition to any brunch spread or as a sweet ending to a Thanksgiving dinner.
Nutrition Facts for Pumpkin Queijadas
These sweet pumpkin pastries from Portugal are a delightful treat, and here’s a look at their estimated nutritional breakdown per serving. Enjoying these homemade Portuguese Pumpkin Tarts can be part of a balanced diet when consumed in moderation. For more information on pumpkin nutrition, visit pumpkin facts.
- Calories: 200 kcal
- Fat: 10 g
- Saturated Fat: 6 g
- Protein: 3 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 150 mg
Nutritional values are estimates and may vary based on specific ingredients used in your Pumpkin Queijadas recipe.
How to Store and Reheat Pumpkin Queijadas
Properly storing your homemade Portuguese Pumpkin Tarts ensures they stay delicious for days. Once your Pumpkin Queijadas have completely cooled on a wire rack, transfer them to an airtight container. This is crucial to prevent them from drying out. You can keep them at room temperature for up to 2 days, but for longer freshness, store them in the refrigerator for 3 to 4 days.
For longer storage, these sweet pumpkin pastries from Portugal freeze beautifully! Wrap each cooled tart tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the frozen Queijadas de Abóbora overnight in the refrigerator. To reheat, warm them gently in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This method helps restore their lovely texture. Learn more about food storage.
Frequently Asked Questions About Pumpkin Queijadas
What exactly are Pumpkin Queijadas?
Pumpkin Queijadas are delightful little tarts originating from Portugal, featuring a creamy, custard-like filling made with pumpkin puree and warm autumn spices. They’re a sweet pumpkin pastry that’s become a beloved treat, especially during the fall season. Think of them as a handheld, spiced pumpkin custard tart!
Can I make gluten-free Pumpkin Queijadas?
Absolutely! Making a gluten-free version of these Portuguese Pumpkin Tarts is quite straightforward. Simply substitute the all-purpose flour in the Pumpkin Queijadas recipe with a good quality gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for best results. The texture will be very similar!
Are these Queijadas de Abóbora suitable for vegans?
You can easily adapt this Queijadas de Abóbora recipe to be vegan. For a vegan Pumpkin Queijadas recipe, replace the whole milk with a non-dairy alternative like almond or oat milk, and swap the butter for vegan butter or coconut oil. The eggs can be substituted with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. These vegan sweet pumpkin pastries from Portugal are just as delicious!
What is the best way to store leftover Pumpkin Queijadas?
To keep your homemade Portuguese Pumpkin Tarts fresh, cool them completely first. Store them in an airtight container in the refrigerator for up to 4 days. If you have a lot of leftovers, you can freeze them for up to 2 months. Just wrap them well to prevent freezer burn.
Variations of Pumpkin Queijadas You Can Try
Once you’ve mastered the classic Pumpkin Queijadas recipe, don’t be afraid to get creative! These Portuguese Pumpkin Tarts are incredibly versatile. For a delightful dairy-free option, simply swap the whole milk for almond or oat milk when making your Queijadas de Abóbora. If you’re looking for a gluten-free twist, a good quality gluten-free flour blend works wonders in this easy Pumpkin Queijadas recipe. You can also play with flavors by incorporating chopped nuts like pecans or walnuts into the batter, or adding a hint of cardamom to the spice mix for an extra aromatic kick. These sweet pumpkin pastries from Portugal can even be adapted for a vegan diet, making them accessible to almost everyone!
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Pumpkin Queijadas: 1 Easy Fall Treat
- Total Time: 55 minutes
- Yield: 12 tarts 1x
- Diet: Vegetarian
Description
Creamy Pumpkin Queijadas that melt in your mouth. These Portuguese pumpkin tarts are a delightful twist on classic milk tarts, infused with warm autumn spices. They are easy to make, crowd-pleasing, and freezer-friendly, embodying fall dessert perfection in a hand-held format.
Ingredients
- 1 (15 ounce) can Pumpkin Puree
- 1 cup Whole Milk
- 6 tablespoons Butter
- 1 cup Granulated Sugar
- 3 large Eggs
- 1 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare muffin pans by greasing them.
- In a medium saucepan over low to medium heat, combine butter, whole milk, and granulated sugar. Stir until the butter melts and sugar dissolves completely.
- In a large mixing bowl, whisk the eggs until frothy. Add pumpkin puree, all-purpose flour, baking powder, pumpkin pie spice, and salt. Mix until smooth.
- Gradually pour the warm butter and milk mixture into the pumpkin mixture, stirring gently to combine.
- Pour the batter into the prepared muffin pans, filling each compartment about two-thirds full.
- Bake for 25 to 30 minutes, or until the edges are set and the centers are slightly jiggly.
- Cool the Pumpkin Queijadas in the pans for 10 minutes, then invert and cool completely on a wire rack.
Notes
- For a dairy-free version, substitute whole milk with almond or oat milk.
- Use a gluten-free flour blend for a gluten-free option.
- Add chopped pecans or walnuts for a nutty twist.
- Experiment with brown sugar for a deeper caramel flavor.
- Mix in mini chocolate chips for a chocolate delight.
- Replace pumpkin puree with mashed sweet potatoes or butternut squash for fruit fusion.
- Incorporate cardamom or ginger into the spice mix to spice it up.
- Add vanilla or almond extract for luscious extracts.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Reheat by thawing in the fridge overnight and warming in the oven at 350°F (175°C) for about 10 minutes.
- Ensure to mix the batter thoroughly for the best custardy texture.
- Using fresh pumpkin pie spice will elevate the flavor.
- Allow the queijadas to cool completely to enhance their structure.
- Check for doneness earlier if using silicone pans.
- Store baked queijadas in an airtight container and refrigerate or freeze for later enjoyment.
- Look for pumpkin puree that lists 100% pumpkin without additives.
- If experiencing uneven baking, check oven temperature and rotate pans halfway through.
- Accommodate allergies by using non-dairy milk and gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
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