Pumpkin Pie Tacos
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Pumpkin Pie Tacos

Delightful dessert tacos filled with pumpkin goodness and topped with whipped cream.

AmericanOmnivoreDessertThanksgiving
By Maria Chen
40 minPrep
30 minCook
70 minTotal
6Servings
250Calories

Ingredients

  • 8 Inch Tortillas6
  • Granulated sugar3/4 cup
  • Cinnamon1 tsp
  • Butter1/3 cup, melted
  • Cream Cheese4 oz, softened
  • Powdered sugar1/4 cup + 2 tablespoons
  • Pumpkin Puree3/4 cup
  • Vanilla1 tsp
  • Pumpkin Pie Spice1 1/2 tsp
  • Heavy Whipping Cream1/2 cup
  • Pecansfor garnish, chopped

Pumpkin pie tacos are a creative twist on traditional dessert. These mini taco shells made from tortillas are filled with a rich pumpkin mixture and topped with fluffy whipped cream, creating a perfect blend of flavors and textures. The crispy outside contrasts beautifully with the creamy filling, making them an irresistible treat for fall gatherings or any festive occasion.

The process begins with shaping the tortillas into taco shells, which are baked until golden brown. This method provides a fun and unique presentation compared to standard pie slices. The filling is a simple blend of pumpkin puree, cream cheese, and spices, delivering that classic pumpkin pie flavor in a new format.

When assembling, be sure to pipe the filling generously into each taco shell and top with whipped cream for the ultimate indulgence. A sprinkle of cinnamon or chopped pecans adds a delightful crunch and extra flavor. These tacos are best served immediately, but can be prepped ahead of time for convenience.

For storage, keep the taco shells and filling separate until ready to serve to maintain their texture. This recipe is not only fun to make but also a hit with both kids and adults alike!

Substitutions

  • Use gluten-free tortillas to make this recipe gluten-free.
  • Swap cream cheese with a dairy-free alternative for a vegan option.
  • Maple syrup can replace granulated sugar for a natural sweetener option.

Instructions

  1. Preheat the Oven

    5 min

    Set your oven to 400°F (200°C) to prepare for baking the taco shells. This ensures they become crispy and golden during baking.

  2. Prepare Tortilla Shells

    10 min

    Using a cookie cutter, cut out 3-4 rounds from each tortilla to create about 20 shells. Stab each round with a fork 4-5 times to prevent air bubbles while baking.

  3. Mix Sugar and Cinnamon

    5 min

    On a plate, combine granulated sugar and ground cinnamon. This mixture will coat the tortillas after brushing them with butter.

  4. Brush and Coat Tortillas

    5 min

    Melt butter and brush both sides of the tortilla rounds. Then, coat them in the cinnamon sugar mixture to add flavor and sweetness.

  5. Bake Taco Shells

    15 min

    Flip a muffin tin upside down and place the tortilla rounds between the cups. Bake for about 10 minutes until they are golden brown. Allow them to cool in the pan.

  6. Make Whipped Cream

    10 min

    In a mixing bowl, combine heavy whipping cream with powdered sugar and vanilla extract. Beat with a mixer until stiff peaks form, ensuring a light and airy texture.

  7. Prepare Pumpkin Filling

    5 min

    In another bowl, mix cream cheese with powdered sugar until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined.

  8. Assemble Tacos

    5 min

    Pipe or spoon the pumpkin filling into each taco shell. Top generously with the whipped cream and garnish with chopped pecans and a sprinkle of cinnamon.

FAQ

Keep the taco shells and filling separate in airtight containers in the refrigerator. Assemble just before serving.

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