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–+ servings
Pumpkin Queijadas

Creamy Pumpkin Queijadas – Your Autumn Dessert Bliss

Indulge in delicious Pumpkin Queijadas, creamy and flavorful tarts perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tarts
  • 1 can pumpkin puree Adds moisture and flavor; using homemade pumpkin puree brings a fresher taste.
  • 2.5 cups whole milk Provides creaminess for a custard-like texture; almond milk can be used for a lighter option.
  • 6 tablespoons butter Enhances richness; melt coconut oil for a dairy-free alternative.
  • 2 cups granulated sugar Sweetens and balances the pumpkin's earthiness; consider erythritol for a lower-calorie choice.
  • 3 large eggs Binds the mixture and strengthens the structure; for a vegan option, use flaxseed meal as an egg substitute.
  • 1 cup all-purpose flour Serves as the base; swap with a gluten-free flour blend for a gluten-free version.
  • 0.5 teaspoon baking powder Provides slight lift; can be omitted for denser tarts if desired.
  • 2 teaspoons pumpkin pie spice Intensifies pumpkin flavor; a mixture of cinnamon, nutmeg, ginger, and cloves can be used instead.
  • 0.25 teaspoon salt Balances sweetness and enhances flavor!

Equipment

  • Muffin Pans
  • Medium saucepan
  • Mixing Bowl
  • Whisk
  • Sifter
  • Ladle or measuring cup

Method
 

Step-by-Step Instructions for Pumpkin Queijadas
  1. Preheat your oven to 350°F (175°C) and grease your muffin pans with cooking spray or melted butter.
  2. In a medium saucepan, combine 2 cups of whole milk, the chunks of butter, and granulated sugar. Heat over medium heat until the butter melts and sugar dissolves.
  3. In a large mixing bowl, whisk together the pumpkin puree, the three large eggs, and the remaining 1/2 cup of milk until fully combined.
  4. Slowly add the warm milk mixture to the pumpkin mixture while whisking continuously to prevent the eggs from scrambling.
  5. Sift in the all-purpose flour, baking powder, pumpkin pie spice, and salt into the pumpkin mixture. Gently fold together until just combined.
  6. Pour the batter into prepared muffin pans, filling each cup about 2/3 full.
  7. Bake for 25-30 minutes until the tops are set and a toothpick comes out clean.
  8. Allow the Pumpkin Queijadas to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1tartCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 80mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 1200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

For best results, allow the queijadas to chill before serving to enhance flavors and creamy texture. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

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