Name: Pumpkin Pie Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: For the Taco Shells:; 6 8-inch tortillas (about 18-24 rounds); 1/2 cup granulated sugar; 1 tsp ground cinnamon; 1/3 cup butter, melted; For the Pumpkin Pie Filling:; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 3/4 cup canned pumpkin puree; 1/2 tsp pure vanilla extract; 1 1/2 tsp pumpkin pie spice; For the Whipped Cream:; 1/2 cup heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; Chopped pecans for garnish

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Pumpkin Pie Tacos are a fun, creative dessert that combines the beloved flavors of pumpkin pie with a crispy, sweet taco shell. These treats are perfect for fall gatherings, whether you’re celebrating Thanksgiving or enjoying a Halloween party. With a creamy pumpkin filling and a light, fluffy whipped cream topping, these tacos are sure to be a crowd-pleaser. They’re quick to prepare and easy to serve, offering a fresh twist on traditional pumpkin desserts.

Pumpkin Pie Tacos Recipe

Why You’ll Love This Recipe

These Pumpkin Pie Tacos are an irresistible treat with the perfect combination of crispy and creamy textures. The cinnamon-sugar coated taco shells provide a sweet crunch that pairs perfectly with the smooth, spiced pumpkin filling. Topped with homemade whipped cream and garnished with chopped pecans, they’re a delightful treat that will impress your guests. Whether you’re looking for a quick dessert to serve at a fall party or something to take to Thanksgiving dinner, these tacos are a sure way to add some fun to your table.

Ingredients

For the Taco Shells:
6 8-inch tortillas (makes about 18-24 rounds)
1/2 cup granulated sugar
1 tsp ground cinnamon
1/3 cup butter, melted

For the Pumpkin Pie Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
3/4 cup canned pumpkin puree
1/2 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice

For the Whipped Cream:
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chopped pecans for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).
Cut 3-4 rounds out of each tortilla using a cookie cutter (4-4.5 inches in diameter) to make about 18-24 taco shells.
In a shallow plate, mix the granulated sugar and cinnamon.
Poke the tortillas 4-5 times with a fork to prevent air bubbles during baking.
Brush both sides of the tortilla rounds with melted butter and coat them in the cinnamon-sugar mixture.
Flip a muffin tin upside down and arrange the tortilla rounds between the muffin cups to form taco shapes.
Bake the tortilla shells for 10 minutes, or until golden brown. Allow them to cool in the pan.
While the shells cool, prepare the whipped cream by whipping together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
For the pumpkin filling, beat together softened cream cheese and powdered sugar until smooth. Add the pumpkin puree, vanilla, and pumpkin pie spice, mixing until well combined.
Once the taco shells are cooled, pipe or spoon the pumpkin filling into each shell.
Top each taco with whipped cream and sprinkle with cinnamon and chopped pecans.
Serve immediately and enjoy!

Servings and Timing

This recipe makes about 18-24 taco shells, depending on the size you cut your rounds. It takes around 30 minutes to prepare, including both prep and cooking time.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 18-24 tacos

Variations

Gluten-Free Option: Substitute the regular tortillas for gluten-free tortillas to make this dessert suitable for gluten-sensitive guests.
Dairy-Free Version: Use dairy-free cream cheese and whipped coconut cream in place of the cream cheese and heavy whipping cream.
Add Fruit: Top the tacos with a few fresh berries or a drizzle of caramel for extra flavor and color.
Spiced Tacos: For an added kick, mix some cayenne pepper into the cinnamon-sugar mixture for a spicy contrast to the sweet pumpkin filling.

Storage/Reheating

Pumpkin Pie Tacos are best served immediately for the freshest taste. If you have leftovers, store the taco shells, pumpkin filling, and whipped cream separately in airtight containers.

Taco Shells: Store in an airtight container at room temperature for up to 2 days.
Pumpkin Filling: Keep in the fridge for up to 3 days.
Whipped Cream: Store in the fridge for up to 2 days.

To reheat the taco shells, place them in a warm oven (350°F) for about 5 minutes. For the pumpkin filling and whipped cream, simply stir before serving.

FAQs

1. Can I use store-bought pumpkin pie filling instead of making my own?

Yes, you can use store-bought pumpkin pie filling to save time, but making your own allows you to control the spice levels and sweetness.

2. Can I make the taco shells ahead of time?

Yes, you can prepare the taco shells ahead of time and store them in an airtight container at room temperature for up to 2 days.

3. Can I freeze these tacos?

It’s best to avoid freezing the completed tacos as the whipped cream may not hold up well after freezing. However, you can freeze the taco shells and pumpkin filling separately.

4. How do I prevent the taco shells from becoming soggy?

To avoid soggy taco shells, be sure to let the shells cool completely before filling them. Also, serve the tacos immediately after assembling for the best texture.

5. Can I make the whipped cream ahead of time?

Yes, you can make the whipped cream ahead of time and store it in the refrigerator for up to 2 days. Just give it a quick stir before using.

6. Can I use a different nut for garnish?

Yes, you can use any nut you prefer. Walnuts, almonds, or even candied pecans would work well as a topping.

7. Is there a non-dairy substitute for the whipped cream?

You can use coconut cream or a dairy-free whipped topping as an alternative to the traditional whipped cream.

8. How can I make the pumpkin filling more flavorful?

If you like your filling spicier, feel free to add extra cinnamon, nutmeg, or even a pinch of ginger to give it more depth of flavor.

9. Can I use mini tortillas instead of regular-sized ones?

Yes, you can use mini tortillas, but you may need to adjust the baking time to ensure they get crispy without overcooking.

10. Can I serve this dessert cold?

While these tacos are best served fresh and at room temperature, you can chill the pumpkin filling and whipped cream if you prefer a colder treat.

Conclusion

These Pumpkin Pie Tacos are a perfect blend of sweet, creamy, and crunchy, making them an unforgettable dessert for any fall occasion. Easy to make and customize, they offer a fun twist on the traditional pumpkin pie while staying true to the flavors of the season. Whether you’re hosting a party or preparing a treat for the family, these tacos are guaranteed to be a hit.