Pumpkin Queijadas: Irresistibly Creamy Fall Delights

Pumpkin Queijadas are creamy, gluten-free Portuguese custard tarts that embody the essence of fall.

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Prep Time 15

Cook Time 22

Cooling Time 10

Total Time 47

Servings: 12 tarts

Course: Desserts

Cuisine: Portuguese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Custard Filling

2 cups Pumpkin Puree Fresh for richer taste
2.5 cups Whole Milk Can substitute with non-dairy milk
6 tablespoons Butter Can use margarine or vegan butter
2 cups Granulated Sugar Adjust to taste
3 large Eggs Flax eggs for plant-based

For the Batter

1 cup All-Purpose Flour Substitute with gluten-free flour
0.5 teaspoon Baking Powder Can use baking soda
2 teaspoons Pumpkin Pie Spice Mix of warm spices
0.25 teaspoon Salt Balances sweetness

Equipment

Muffin Pan
medium saucepan
mixing bowl
electric beater

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin pan.
Combine butter, milk, and sugar in a saucepan over medium heat until warm.
In a mixing bowl, crack the eggs and add pumpkin puree, then blend with warm mixture.
Sift in flour, baking powder, pumpkin pie spice, and salt to the mixture and mix gently.
Pour batter into the muffin pan, filling each cup three-quarters full.
Bake for 18-22 minutes until golden-brown around the edges and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1tartCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 900IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for best results and avoid over-mixing the batter.

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