Pumpkin Queijadas (Pumpkin Milk Tarts) Recipe

I made these Pumpkin Queijadas for a festive fall gathering, and my guests wiped out the entire tray in minutes. I love how the creamy milk batter separates slightly during baking to form a delicate, custard-like center with tender golden edges.

The warming blend of pumpkin pie spice paired with sweet pumpkin puree gives this traditional Portuguese-style treat a cozy autumn twist. They are so easy to whip together in muffin pans, making them my go-to recipe when I want an effortless yet unique holiday dessert.

Ingredients

Here is a complete breakdown of what you will need for this recipe:

• 1 (15-ounce) can pumpkin puree (100% pumpkin) – Be sure to use pure pumpkin puree rather than pumpkin pie mix so you can control the sweetness and spice levels.
• 2 1/2 cups whole milk, divided – Whole milk provides the essential rich, creamy base needed to create the classic custard texture of Portuguese milk tarts.
• 6 tablespoons butter, cut into chunks – Melts into the warm milk to add a velvety, buttery richness to the baked tarts.
• 2 cups granulated sugar – Sweetens the milk and pumpkin base to balance the warm spices and earthy pumpkin notes.
• 3 large eggs – Whisked into the milk mixture to bind the batter together and set the custardy centers as they bake.
• 1 cup all-purpose flour – Provides just enough structure to create tender outer edges while keeping the centers soft.
• 1/2 teaspoon baking powder – Gives the individual tarts a gentle rise during their time in the oven.
• 2 teaspoons pumpkin pie spice – Infuses classic autumn flavor into the batter with notes of cinnamon, nutmeg, ginger, and cloves.
• 1/4 teaspoon salt – Sharpens all the sweet pumpkin, milk, and spice flavors throughout the tarts.
• Cooking spray or 2 tablespoons melted butter – Essential for thoroughly greasing the muffin cavities so the delicate tarts release cleanly after cooling.

Note: Serves 24 individual milk tarts.

Variations

Here are a few alternative ingredient swaps and flavor variations you can try:

• Dairy-Free Alternative: Replace the whole milk with full-fat oat milk or canned coconut milk, and swap the butter for a quality plant-based butter alternative.
• Warm Spice Twist: Swap the pumpkin pie spice for ground cardamom, chai spice blend, or pure ground cinnamon for a different aromatic profile.
• Nutmeg & Sugar Top: Dust the tops of the baked tarts with a light sprinkle of ground nutmeg and cinnamon sugar right after removing them from the oven.
• Citrus Infusion: Whisk half a teaspoon of fresh orange zest into the batter along with the pumpkin puree for a bright citrusy contrast.

Cooking Time

Here is the timing breakdown for prepping and baking these milk tarts:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes (plus cooling and chilling time)

Equipment You Need

Gather these kitchen tools before assembling your tarts:

• 2.0-Quart Saucepan: Used to heat the milk, butter, and sugar until smooth and hot.
• Whisk: Essential for incorporating the ingredients smoothly without creating flour lumps.
• Mixing Bowl & Electric Mixer: Used to beat the eggs and temper them safely with the warm milk liquid.
• Standard Muffin Pans (24 Cavities Total): Holds the liquid batter while baking individual tart portions.
• Wire Cooling Rack: Allows air to circulate under the tarts so they cool down evenly after removal.

How to Make Pumpkin Queijadas (Pumpkin Milk Tarts)?

Preparing these pumpkin milk tarts requires a simple milk-heating process and egg tempering step. Follow these step-by-step instructions to create your batter.

Heating Milk Base and Dry Ingredients

Preheat your oven to 350°F and thoroughly grease 24 muffin pan cavities with cooking spray or melted butter. Combine 6 tablespoons chunked butter and 1 1/2 cups of milk in a 2.0-quart saucepan over medium-high heat, whisking frequently for about 6 minutes until the milk begins to foam slightly. Meanwhile, measure out 1 1/4 cups pumpkin puree, and in a separate small bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Once the milk foams, gradually whisk in 2 cups of sugar until dissolved, remove from heat, and stir in the remaining 1 cup of cold milk to cool the mixture slightly.

Tempering Eggs and Mixing Batter

In a mixing bowl, beat 3 large eggs on medium-high for one minute. Reduce the speed to medium and slowly pour in about 1/2 cup of the slightly cooled milk mixture, beating for 10 to 15 seconds to temper the eggs without scrambling them. Slowly add another 1/2 cup while beating constantly, then pour in the remaining milk and beat for another minute. Gradually add the flour mixture until fully incorporated, then stir in 1 1/4 cups pumpkin puree and beat for 30 to 45 seconds until smooth (note that the resulting batter will be thin and watery).

Portioning and Baking

Pour the thin batter into the prepared muffin cavities, filling each cavity about 3/4 full. Place the pans on the middle rack of your preheated oven and bake for 33 to 38 minutes, or until the outer edges are lightly golden brown and a toothpick inserted into the centers comes out clean.

Cooling and Setting

Allow the tarts to rest in the muffin pans for about 10 minutes, then carefully run a butter knife around the outer edges of each cavity to loosen them. Let them cool for another 30 minutes in the pan before removing them to a wire rack to cool completely. Transfer the tarts to the refrigerator for at least one hour so the custard sets fully before serving.

Additional Tips for Making this Recipe Better

Here are a few personal tips from my experience baking these tarts to ensure complete success:

• I make sure to grease every corner of the muffin cavities thoroughly because the sweet milk batter can stick easily as it bakes.
• I recommend tempering the eggs very slowly with the warm milk so you do not accidentally cook or scramble the eggs in the bowl.
• I always let the tarts chill in the refrigerator for at least an hour before serving, as cold temperature gives them their signature firm, silky custard texture.
• Don’t be alarmed by how liquid the batter is when pouring; the eggs and starch set up beautifully into a tender tart in the oven.

How to Serve Pumpkin Queijadas (Pumpkin Milk Tarts)?

Serve these delicate pumpkin milk tarts chilled on a wide serving platter, lightly dusted with powdered sugar or freshly ground cinnamon over the tops.

They look gorgeous served alongside a dollop of fresh whipped cream or a drizzle of warm caramel sauce. Pair them with a hot cup of espresso, spiced chai tea, or hot apple cider for a delightful afternoon treat.

Nutritional Information

Here is the approximate nutritional breakdown per tart serving for this recipe:

• Calories: 135 kcal
• Protein: 2 g
• Carbohydrates: 22 g
• Fat: 4.5 g

Make Ahead and Storage

Keep your leftover pumpkin queijadas fresh and tasty with these storage guidelines:

Storage Guidelines

Store the cooled tarts in an airtight container in the refrigerator, separating layers with parchment paper. They will remain fresh, firm, and flavorful for up to 4 to 5 days.

Reheating Instructions

While these tarts are traditionally enjoyed chilled or at room temperature, you can serve them warm by heating individual tarts in the oven at 300°F for 5 minutes. Avoid microwaving, as it makes the custard texture rubbery.

Freezing Recommendations

Freezing cooked pumpkin milk tarts is not recommended because the high milk and egg custard content will separate and turn watery upon thawing, losing its creamy texture.

Why You’ll Love This Recipe?

Here are a few reasons why this Portuguese-inspired fall dessert will become an absolute staple:

• Unique Fall Custard Texture: Delivers a silky, melt-in-your-mouth milk tart texture infused with classic autumn pumpkin spice flavor.
• Super Simple Assembly: Uses basic pantry staples and a quick saucepan batter that requires no pastry crust rolling or dough chilling.
• Great for Large Gatherings: Makes 24 individual single-serve tarts in a single batch, making it ideal for potlucks and holiday dessert tables.
• Perfect Make-Ahead Dessert: Designed to be baked in advance and chilled in the fridge, taking pressure off your event day prep.