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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