Pumpkin Pie Tacos

Pumpkin Pie Tacos are a delightful twist on traditional dessert. These sweet little tacos combine the flavors of pumpkin pie with a fun, crispy shell. Perfect for fall gatherings, holidays, or any occasion, they bring warmth and sweetness to your table.

Why Make This Recipe

This recipe is perfect for pumpkin lovers looking for something new. Pumpkin Pie Tacos are easy to make and are a fantastic way to impress your friends and family with a unique dessert. Plus, the combination of creamy pumpkin filling and crunchy taco shells is utterly delicious.

How to Make Pumpkin Pie Tacos

Making Pumpkin Pie Tacos is simple and fun! With just a few steps, you can create a plateful of these tasty treats. Follow the directions below to learn how to make them.

Ingredients

• 6 8 inch Tortillas (makes about 18-24 rounds)
• 1/2 cup Granulated Sugar
• 1 tsp Ground Cinnamon
• 1/3 cup Butter (melted)
• 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
• 1/2 cup Heavy Whipping Cream
• 2 Tablespoons Powdered Sugar
• 1/2 teaspoon Vanilla Extract
• Pecans for garnish (chopped)

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut 3-4 rounds out of each tortilla with a cookie cutter (4-4.5 inch) to get about 20 shells.
3. In a plate, stir together the sugar and cinnamon. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
4. Brush both sides of the tortillas with melted butter, then coat them in the cinnamon sugar mixture.
5. Flip a muffin tin upside down and place the tortilla pieces between the muffins cups. Bake for 10 minutes until just golden brown. Let them cool in the pan.
6. While the taco shells are cooling, make the whipped cream. Beat the whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
7. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree, vanilla, and pumpkin pie spice. Mix until well combined.
8. Pipe or spoon the pumpkin filling into the cooled taco shells. Top them with whipped cream and sprinkle with cinnamon and/or chopped pecans. Serve immediately and enjoy!

How to Serve Pumpkin Pie Tacos

Serve Pumpkin Pie Tacos on a festive platter. You can garnish them with extra whipped cream and chopped pecans to make them look even more appealing. They are best enjoyed fresh, but they still taste great if saved for later!

How to Store Pumpkin Pie Tacos

To store Pumpkin Pie Tacos, place them in an airtight container in the refrigerator. They can last for about 2-3 days. However, the taco shells may lose some crunchiness over time.

Tips to Make Pumpkin Pie Tacos

• For the best flavor, use fresh or high-quality pumpkin puree.
• Baking the taco shells until they are golden brown gives them a better texture.
• You can adjust the sweetness of the filling according to your taste by adding more or less powdered sugar.

Variation

You can add other flavors to the pumpkin filling, like a touch of maple syrup or nutmeg, for a different taste. You can also swap out the pecans for other nuts or even use chocolate chips for a fun twist!

FAQs

1. Can I use store-bought whipped cream?
   Yes, you can use store-bought whipped cream for convenience. Just make sure to choose a good quality brand.

2. Can I freeze Pumpkin Pie Tacos?
   It is not recommended to freeze the tacos once filled as they may become soggy. However, you can freeze the empty shells for future use.

3. What can I use if I don’t have pumpkin pie spice?
   You can make your own mix using cinnamon, nutmeg, ginger, and cloves. Mix equal parts of each for a lovely homemade spice blend!

Pumpkin Pie Tacos

A delightful twist on traditional dessert, these crispy tacos are filled with a creamy pumpkin filling, perfect for fall gatherings and holidays.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 18 tacos

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

For the taco shells

• 6 count 8 inch Tortillas (makes about 18-24 rounds)
• 1/2 cup Granulated Sugar
• 1 tsp Ground Cinnamon
• 1/3 cup Butter (melted)

For the 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
• Pecans for garnish (chopped)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cut 3-4 rounds out of each tortilla with a cookie cutter (4-4.5 inch) to get about 20 shells.
3. In a plate, stir together the sugar and cinnamon. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
4. Brush both sides of the tortillas with melted butter, then coat them in the cinnamon sugar mixture.
5. Flip a muffin tin upside down and place the tortilla pieces between the muffin cups. Bake for 10 minutes until just golden brown. Let them cool in the pan.

Making the filling and assembly

1. While the taco shells are cooling, make the whipped cream. Beat the whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
2. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree, vanilla, and pumpkin pie spice. Mix until well combined.
3. Pipe or spoon the pumpkin filling into the cooled taco shells. Top them with whipped cream and sprinkle with cinnamon and/or chopped pecans. Serve immediately and enjoy!

Notes

Serve on a festive platter and garnish with extra whipped cream and chopped pecans. Best enjoyed fresh but can be stored in the refrigerator for 2-3 days.