In Good FlavorIf you like Portuguese Queijadas de Leite, you will like these Pumpkin Queijadas. These custardy pumpkin milk tarts are perfect for the fall and winter dessert table. They are flavored with pumpkin, cinnamon, and other warm spices.
One of the most popular recipes on this blog is Portuguese Queijadas or Queijadas de Leite. Like these pumpkin versions, they are custardy but with a lemon flavor.
I have wanted to add a pumpkin version to my fall recipe collection for years and finally got around to working on the recipe. I wished I had done it a long time ago. These Pumpkin Queijadas are so easy to make and so delightful!
What to love:
Delicious fall flavors—these queijadas are creamy, smooth, and pumpkiny. They are flavored with pumpkin pie spice, which contains cinnamon, nutmeg, allspice, ginger, and cloves. It’s almost like eating pumpkin pie in handheld custard tart form.
Easy to make—there are no special techniques. You only need to heat the butter, milk, and sugar on the stovetop, then use an electric beater or stand mixer to mix all the ingredients.
Mess-free finger food— there is no need for utensils or plates! They are an easy dessert on the go.
Ingredients needed:
- Pumpkin puree (100% pumpkin)
- All-purpose flour
- Milk
- Butter
- Granulated sugar
- Eggs
- Pumpkin pie spice
- Baking powder
- Salt
Recipe highlights:
- Heat butter and 1 1/2 cups milk on medium-high heat in a saucepan, whisking frequently until it begins to foam. Add the sugar and whisk until melted.
- Remove the pan from the heat and whisk in cold milk. Set aside.
- In a mixing bowl, beat the eggs on medium-high for 1 minute. Reduce the speed to medium and slowly add 1/2 cup of the milk mixture. Beat for 15 seconds before adding another 1/2 cup. Add the remaining milk mixture and beat for one minute.
- Slowly and gradually add the flour, baking powder, salt, and pumpkin pie spice mixture.
- Add the pumpkin puree and beat to incorporate.
- Apply melted butter or baking spray to cupcake pans (24-cavity capacity). Fill the cupcake pans 3/4 ways full with the batter. Bake for 33-38 minutes or until the edges are lightly browned and a toothpick comes out clean.
- Cool the queijadas for 10 minutes, then run a butter knife around the edges to loosen the queijadas. Cool for an additional 30 minutes before removing them from the pan and transferring them to a cooling rack.
- Detailed instructions are in the recipe card section below.
Why heat the milk and sugar?
Although heating the milk and sugar is not absolutely necessary, I like to take this extra step. It ensures that the sugar is dissolved, which creates a silky consistency. It also helps to blend all of the ingredients more quickly.
How to store:
These queijadas can be kept refrigerated for 5 days in an airtight container. They can be stacked and separated by parchment or wax paper between the layers to prevent sticking.
They can also be frozen. To freeze, place them in a freezer-safe container and freeze for up to 2 months. If storing in layers, separate each layer with parchment or wax paper to prevent sticking.
When ready to use, allow the frozen queijadas to defrost in the refrigerator before serving.
Pro tips:
- Use good-working nonstick cupcake pans for easy release of queijadas. Make sure to apply a generous amount of baking spray or melted butter to the cupcake pans.
- If you experience splashing when mixing the batter, angle a paper plate over the mixing bowl to contain the splashing.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Electric hand mixer—this 6-speed mixer has flex edge beaters for more thorough mixing.
- Mixing bowl—this 3-quart mixing bowl has a handle, a pour spout, and a nonslip bottom. It is also PBA-free and dishwasher-safe.
- Cupcake pan—this 12-cup pan has a nonstick scratch-resistant coating and is dishwasher-safe.
- Saucepan—this 2.0-quart stainless steel pan has two pour spouts, a glass lid, and measurement markings. It is induction and oven-compatible.
- Wire whisk—this 10-inch stainless steel whisk is great for blending, whisking, and beating.
- Spatula—this silicone spatula is heat resistant up to 600° F
You Might Also Like:
Pumpkin Oreo Muffins with Cream Cheese
Queijadas (Portuguese Custard Cupcakes)
Pumpkin Cookies
Pumpkin Cream Cheese Filled Donuts
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Pumpkin Queijadas (Pumpkin Milk Tarts)
Description
If you like Portuguese Queijadas de Leite, you will like these Pumpkin Queijadas. These custardy pumpkin milk tarts are perfect for the fall and winter dessert table. They are flavored with pumpkin, cinnamon, and other warm spices.
Ingredients
Instructions
- Preheat the oven to 350° F.
- Add butter and 1 1/2 cups of milk to a 2.0-quart saucepan on medium-high heat. Whisk frequently until the milk begins to foam slightly (in about 6 minutes).
- In the meantime, use the pocket of time while the milk cooks to measure out 1 1/ 4 cups of pumpkin puree. Set aside. You can freeze the remaining pumpkin for another use. Also, use this time to combine flour, baking powder, salt, and pumpkin pie spice in a small bowl.
- Once the milk foams, gradually add the sugar, whisking constantly until it’s melted. Reduce the heat if the milk foams excessively.
- Remove the pan from the heat. Whisk the remaining cold milk into the hot milk mixture. Set aside.
- Add the eggs to a mixing bowl. Beat on medium-high for one minute. Reduce speed to medium, then slowly pour about 1/2 cup of the slightly cooled milk. Beat for about 10 -15 seconds. Slowly add another 1/2 cup, beating constantly. Then add the remaining milk and continue to beat for one minute.
- Slowly and gradually add the flour mixture to give it time to incorporate.
- Next, add the 1 1/4 cups pumpkin puree and beat until thoroughly combined (about 30-45 seconds). The batter will be watery.
- Coat the cupcake pans (24 cavities total) with cooking spray or melted butter. Make sure to grease well to prevent sticking. Fill each cavity 3/4 full with the batter.
- Bake on the middle rack for 33-38 minutes or until the edges are lightly browned and a toothpick comes out clean.
- Allow the queijadas to cool in the pan for about 10 minutes, then run a butter knife around the edges to loosen them. Allow to cool for another 30 minutes before removing them from the pan. Transfer to a cooling rack to cool completely.
- It is recommended that the queijadas be refrigerated for an hour to completely set before serving, but they can also be served at room temperature. Store in the refrigerator.
- Makes 24 servings.
Note
- The queijadas are prone to sticking to the pan. Use good nonstick cupcake/muffin pans to release them easily.
