Description
Pumpkin Pie Tacos are a fun and innovative dessert that combines the classic flavors of pumpkin pie with crispy, sweet taco shells. These tasty treats are perfect for fall celebrations like Thanksgiving, Halloween, or any autumn gathering. With a spiced pumpkin filling, cinnamon-sugar taco shells, and a fluffy whipped cream topping, these tacos will delight your guests with their sweet, creamy, and crunchy textures.
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
Instructions
- Preheat the oven to 400°F (200°C).
- Cut tortilla rounds: Using a cookie cutter (4-4.5 inches), cut 3-4 rounds out of each tortilla, making about 18-24 taco shells.
- Cinnamon-sugar coating: In a shallow plate, mix sugar and cinnamon. Poke the tortilla rounds 4-5 times with a fork to prevent air bubbles while baking.
- Butter and coat: Brush both sides of the tortilla rounds with melted butter and coat them in the cinnamon-sugar mixture.
- Form taco shells: Flip a muffin tin upside down and place the tortilla rounds between the muffin cups to create taco shapes. Bake for 10 minutes or until golden and crispy. Allow the shells to cool in the pan.
- Whip the cream: In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Make pumpkin filling: Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla, and pumpkin pie spice. Mix well.
- Assemble tacos: Once the taco shells are cool, pipe or spoon the pumpkin filling into each shell. Top with whipped cream and garnish with chopped pecans.
- Serve and enjoy immediately!
Notes
- Gluten-Free Option: Substitute regular tortillas for gluten-free tortillas to make this dessert gluten-free.
- Dairy-Free Version: Use dairy-free cream cheese and whipped coconut cream for a non-dairy alternative.
- Add Fruit: For extra flavor and color, top with fresh berries or a drizzle of caramel.
- Spicy Variation: Add a pinch of cayenne pepper to the cinnamon-sugar mixture for a spicy contrast to the sweetness of the pumpkin filling.
- Storage: Store taco shells at room temperature for up to 2 days. Keep pumpkin filling and whipped cream in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
