Name: Creamy Pumpkin Queijadas for a Cozy Fall Treat
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 cup Pumpkin Puree (Use canned 100% pumpkin for ease.); 1 cup Whole Milk (Can substitute with a non-dairy alternative if necessary.); 1/4 cup Butter (Melted for better incorporation.); 3/4 cup Granulated Sugar (Feel free to reduce for a less sweet dessert.); 3 large Eggs (At room temperature for optimal mixing.); 1 cup All-Purpose Flour (Explore gluten-free alternatives for a gluten-free version.); 1 teaspoon Baking Powder (Aids in leavening.); 1 teaspoon Pumpkin Pie Spice (Make your own blend if desired.); 1/2 teaspoon Salt (Enhances flavor balance.)

As the cool autumn air sets in, I find myself craving the sweet warmth of fall flavors, and nothing satisfies quite like Pumpkin Queijadas. These delightful custardy tarts are an irresistibly simple treat, effortlessly marrying pumpkin puree with spices that evoke cozy memories of family gatherings and festive celebrations. What makes these little gems special is their easy preparation—no special techniques required! They form the perfect handheld dessert for those who love homemade goodness without the fuss. Whether you serve them at a holiday gathering or enjoy them on a quiet afternoon, Pumpkin Queijadas are sure to bring smiles to every table. Are you ready to embrace the flavors of fall and whip up these creamy delights?

Why are Pumpkin Queijadas a Must-Try?

Irresistible Flavor: These Pumpkin Queijadas are bursting with the comforting tastes of fall, combining rich pumpkin puree and a fragrant blend of spices.

Effortless to Make: No special techniques are needed, making them a fantastic option for both novice and seasoned bakers alike.

Perfect for Any Occasion: Whether it’s a holiday get-together or a casual family night, these tarts are sure to impress your guests.

Versatile Enjoyment: Enjoy them chilled or warm, and feel free to get creative with toppings like whipped cream or a sprinkle of cinnamon!

Quick Prep and Bake: On the table in no time—perfect for when cravings hit or unexpected visitors arrive. Grab the full experience of fall flavors with these scrumptious treats, or check out this Pumpkin Cream Cold Brew coffee for a delightful pairing!

Pumpkin Queijadas Ingredients

For the Custard

Pumpkin Puree – Adds rich flavor and moisture; use canned 100% pumpkin for ease.
Whole Milk – Provides creaminess and structure to the custard; can substitute with a non-dairy alternative if necessary.
Butter – Enhances richness; melt it for better incorporation.
Granulated Sugar – Sweetens the tarts; feel free to reduce for a less sweet dessert.
Eggs – Acts as a binder; ensure they are large and at room temperature for optimal mixing.

For the Dry Ingredients

All-Purpose Flour – Gives structure; explore gluten-free flour blends for a gluten-free version.
Baking Powder – Aids in leavening, helping create a light texture.
Pumpkin Pie Spice – Essential for that classic fall flavor; make your own blend with cinnamon, nutmeg, ginger, allspice, and cloves.
Salt – Enhances flavor balance, ensuring your Pumpkin Queijadas shine.

Step‑by‑Step Instructions for Pumpkin Queijadas

Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). While it warms up, grease a muffin tin with butter or cooking spray to prevent sticking. This will ensure your Pumpkin Queijadas release easily after baking, allowing for a perfect presentation when you serve them.

Step 2: Melt the Mixture
In a medium saucepan over low heat, melt the butter along with the whole milk and granulated sugar. Stir consistently for about 5 minutes, until the mixture is smooth and the sugar has fully dissolved. This step not only combines the ingredients but also prepares a creamy base for your custard.

Step 3: Mix the Pumpkin Base
In a large mixing bowl, beat the eggs until they are frothy, which will take about 2 minutes. Next, whisk in the pumpkin puree and pumpkin pie spice until fully incorporated. This fragrant mixture will form the delicious foundation of your Pumpkin Queijadas, adding that wonderful autumn flavor.

Step 4: Combine the Mixtures
Gradually pour the warm butter mixture into the pumpkin mixture while whisking constantly. This gradual addition helps temper the eggs, preventing them from scrambling. Continue whisking until the two mixtures are well combined, creating a smooth custard that will fill your tarts.

Step 5: Incorporate Dry Ingredients
Sift in the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold the ingredients together with a spatula until just combined, being careful not to overmix. The batter should be silky and slightly thick, ready to be transformed into your delightful Pumpkin Queijadas.

Step 6: Fill the Muffin Tin
Using a ladle or measuring cup, pour the batter evenly into the prepared muffin cups, filling each about three-quarters full. This will allow the Pumpkin Queijadas to rise while baking without overflowing. Make sure they are evenly distributed to ensure consistent baking.

Step 7: Bake and Cool
Place the muffin tin in the preheated oven and bake for 20–25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them as they bake, enjoying the cozy aroma that fills the kitchen, signaling they are nearly ready.

Step 8: Let Them Rest
Once baked, remove the muffin tin from the oven and allow the Pumpkin Queijadas to cool in the pan for 10 minutes. This resting time helps them firm up and makes it easier to remove them without breaking. Afterward, transfer them to a wire rack to cool completely before serving.

Make Ahead Options

These Pumpkin Queijadas are perfect for those busy days when you need a little sweet treat without the last-minute rush! You can prepare the batter up to 24 hours in advance; simply mix all the ingredients and store it in an airtight container in the refrigerator, which helps maintain the creamy texture. Additionally, you can bake the tarts and refrigerate them for up to 3 days. To keep them fresh, layer them with parchment paper in an airtight container. When you’re ready to serve your delicious Pumpkin Queijadas, just warm them in the oven for a few minutes, and they’ll taste just as delightful as when they were first baked!

How to Store and Freeze Pumpkin Queijadas

Fridge: Store leftover Pumpkin Queijadas in an airtight container for up to 5 days. Keeping them sealed will maintain their custardy texture and prevent drying out.

Freezer: For longer storage, freeze the tarts in a single layer on a baking sheet, then transfer to an airtight container for up to 2 months. Thaw in the refrigerator before enjoying.

Reheating: To enjoy frozen Pumpkin Queijadas, simply reheat them in the oven at 350°F (175°C) for 10-15 minutes until warmed through and slightly crispy on the outside.

Pumpkin Queijadas Variations & Substitutions

Feel free to experiment and make these delightful Pumpkin Queijadas truly your own!

Dairy-Free: Substitute whole milk with almond or oat milk for a creamy, non-dairy version. This will still keep the custard delightfully rich.
Gluten-Free: Use a gluten-free flour blend to achieve a similar texture without the gluten. Your tarts will be just as delicious and perfect for gluten-sensitive friends!
Spice it Up: Add a pinch of cayenne or ginger to enhance the warming spice notes. A small twist can elevate the cozy flavors even more!
Flavor Boost: Incorporate a teaspoon of vanilla or almond extract for a lovely aromatic depth. It complements the pumpkin beautifully and adds a special touch.
Chocolate Delight: Mix in chocolate chips for a touch of decadence. The chocolate adds a rich layer to the sweet pumpkin, making it an irresistible combo.
Nutty Crunch: Sprinkle chopped nuts like pecans or walnuts into the batter before baking for added texture. This delightful crunch pairs wonderfully with the smooth custard.
Mini Variations: Make mini versiones in a mini muffin tin for bite-sized treats. Perfect for sharing at gatherings or for a quick sweet snack!
Seasonal Twist: Swap pumpkin puree with sweet potato or butternut squash puree for a twist—each brings its own unique flavor to the table.

And if you’re looking for even more cozy flavors, why not sip on a cup of this delightful Pumpkin Cream Cold brew while enjoying your tarts? It’s the perfect fall combination to satisfy all your cravings!

Expert Tips for Perfect Pumpkin Queijadas

Check Freshness: Always use fresh pumpkin puree or canned 100% pumpkin. Avoid pumpkin pie filling, as it contains extra sugars and spices that can alter the recipe.
Room Temperature Eggs: Make sure your eggs are at room temperature before mixing. This allows for better incorporation into the batter and a smoother custard for your Pumpkin Queijadas.
Don’t Overmix: Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to tough tarts, so less is more!
Cool Before Serving: Let the tarts cool in the muffin tin for about 10 minutes. This step helps maintain their shape and ensures a lovely, creamy texture when served.
Serving Style: Enjoy them warm or chilled—the flavor shifts slightly depending on the temperature. Pair with a dollop of whipped cream for a touch of elegance!

What to Serve with Pumpkin Queijadas

As the delightful aroma of these creamy tarts fills your home, consider pairing them with complementary dishes that bring warmth to your table.

Spiced Apple Cider: A warm beverage infused with cinnamon and cloves enhances the comforting flavors of fall, making it a perfect drink to accompany your Pumpkin Queijadas.
Cinnamon Sugar Doughnuts: The sweet and spicy crunch of these doughnuts provides a delightful contrast to the creamy tarts, inviting a playful harmony of textures.
Roasted Butternut Squash Soup: Creamy and savory, this soup adds a luscious depth to your meal, balancing the sweetness of the tarts beautifully.
Toasted Pecan Salad: A fresh salad with crunchy pecans, mixed greens, and a tangy dressing offers a refreshing counterpart, brightening your dessert experience.
Maple Whipped Cream: Light and airy, this luxurious topping elevates the creamy custard of your Pumpkin Queijadas, while the maple flavor adds an extra touch of autumn.
Chocolate Chip Cookies: A classic favorite, the indulgent sweetness of cookies pairs wonderfully with the tarts, creating a nostalgic vibe that warms the heart.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside a warm Pumpkin Queijadas adds an irresistible contrast, delighting the senses with every bite.
Hot Chocolate: Rich and comforting, this drink offers a fun and cozy pairing, perfect for those chilly evenings spent enjoying your fall treats.

Pumpkin Queijadas Recipe FAQs

What type of pumpkin puree should I use?
I recommend using canned 100% pumpkin puree for convenience and consistency in flavor. Fresh pumpkin can be used, but it’s important to cook and puree it until smooth, avoiding any excess moisture that can affect the texture.

How should I store leftover Pumpkin Queijadas?
Store your leftover Pumpkin Queijadas in an airtight container in the refrigerator for up to 5 days. Keeping them sealed will help maintain their delicious, custardy texture, ensuring they remain moist and fresh.

Can I freeze Pumpkin Queijadas?
Absolutely! To freeze your Pumpkin Queijadas, place them in a single layer on a baking sheet until frozen solid. Then, transfer them to an airtight container or freezer bag. They’ll keep well for up to 2 months. When you’re ready to enjoy, just thaw in the refrigerator overnight before serving.

What if my Pumpkin Queijadas don’t set properly?
If your tarts are too soft or gooey after baking, it could be due to underbaking, or using a too-watery pumpkin puree. Make sure to bake them a little longer and always check doneness with a toothpick. They should be set and lightly browned on top.

Can my pets have Pumpkin Queijadas?
It’s best to avoid giving Pumpkin Queijadas to pets, as they contain ingredients like sugar and butter that aren’t suitable for them. However, plain pumpkin puree is safe for dogs in moderation, so consider sharing some unseasoned puree instead.

What can I use instead of eggs in this recipe?
For a vegan option or if you have an egg allergy, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for 5-10 minutes to thicken). This will help maintain the custardy texture of the Pumpkin Queijadas without compromising on flavor!