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Pumpkin Queijadas

Creamy Pumpkin Queijadas for a Cozy Fall Treat

Pumpkin Queijadas are delightful custardy tarts that combine rich pumpkin puree with spices for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 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.
For the Dry Ingredients
  • 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.

Equipment

  • Muffin Tin
  • Medium saucepan
  • large mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions for Pumpkin Queijadas
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
  2. In a medium saucepan over low heat, melt the butter, whole milk, and sugar, stirring until smooth.
  3. In a large bowl, beat the eggs until frothy, then whisk in the pumpkin puree and pumpkin pie spice.
  4. Gradually pour the warm butter mixture into the pumpkin mixture, whisking constantly to avoid scrambling the eggs.
  5. Sift in the flour, baking powder, and salt, folding gently until just combined.
  6. Pour the batter into the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 20-25 minutes until the tops are golden and a toothpick comes out clean.
  8. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1tartCalories: 160kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 3700IUVitamin C: 1mgCalcium: 60mgIron: 0.7mg

Notes

For best results, use fresh pumpkin puree and ensure eggs are at room temperature before mixing.

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