Pumpkin Pie Tacos

Why Make This Recipe

Pumpkin Pie Tacos are a fun twist on the classic pumpkin pie. They combine the warmth of pumpkin spice with the crispy texture of taco shells. This recipe is perfect for fall gatherings, holidays, or simply when you crave something sweet and comforting. Plus, they are easy to make and look unique on any dessert table.

How to Make Pumpkin Pie Tacos

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. Pre-heat oven to 400°F. Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inch) to get about 20 shells.
2. Stir together the sugar and cinnamon on a plate. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
3. Brush both sides of the tortillas with the melted butter, then coat the tortillas in the cinnamon sugar mixture.
4. Flip a muffin tin upside down. Place the tortilla pieces in between the muffin cups. Bake for 10 minutes until just golden brown. Let cool in the pan.
5. While the tortilla shells are cooling, make the whipped cream. Beat together all the whipped cream ingredients with a mixer until stiff peaks form.
6. In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add the pumpkin puree, vanilla, and pumpkin pie spice, then mix until fully incorporated.
7. Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Top with the whipped cream. Sprinkle with cinnamon and/or chopped pecans. Serve immediately and enjoy!

How to Serve Pumpkin Pie Tacos

Serve Pumpkin Pie Tacos as a delightful dessert at gatherings, parties, or family dinners. They look great on a platter and can please any guest. You can also serve them with a side of extra whipped cream for dipping or a drizzle of caramel sauce for an added treat.

How to Store Pumpkin Pie Tacos

If you have leftovers, store the filled tacos in an airtight container in the refrigerator. They are best enjoyed within a day or two, as the taco shells may get soggy if stored too long. You can also store the pumpkin filling and whipped cream separately, then fill the shells just before serving.

Tips to Make Pumpkin Pie Tacos

• Make sure the cream cheese is softened to avoid lumps in your filling.
• Adjust the sweetness of the filling by adding more or less powdered sugar based on your preference.
• When using cookie cutters, try different shapes for fun variations.

Variation

You can make these tacos using flavored tortilla wraps, like cinnamon or pumpkin-flavored, for added flair. You can also add different toppings like chocolate shavings or candied nuts for an extra twist.

FAQs

1. Can I make Pumpkin Pie Tacos ahead of time?
Yes, you can prepare the filling and whip the cream in advance. Store them in the fridge and fill the taco shells just before serving.

2. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, fresh pumpkin can be used, but make sure to cook and puree it well first to achieve a smooth filling.

3. What can I serve with Pumpkin Pie Tacos?
They can be served with a scoop of vanilla ice cream, drizzled chocolate, or caramel sauce for a more indulgent dessert.

Pumpkin Pie Tacos

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• Author: yolanda
• Total Time: 35 minutes
• Yield: 20 mini tacos 1x

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Description

Pumpkin Pie Tacos are a creative and delicious twist on classic pumpkin pie, featuring cinnamon-sugar crisp taco shells filled with creamy pumpkin spice filling and topped with whipped cream.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat oven to 400°F.
2. Use a 4–4.5 inch cookie cutter to cut 3–4 rounds from each tortilla to make about 20 shells.
3. Stir together granulated sugar and cinnamon on a plate.
4. Prick each tortilla round 4–5 times with a fork to prevent bubbling.
5. Brush both sides of tortillas with melted butter, then coat in cinnamon sugar mixture.
6. Flip a muffin tin upside down and place the tortillas between the cups to form taco shapes.
7. Bake for 10 minutes or until golden brown. Let cool completely in the pan.
8. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
9. In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
10. Add pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture and mix until fully combined.
11. Pipe or spoon the pumpkin filling into cooled taco shells.
12. Top with whipped cream, chopped pecans, and a sprinkle of cinnamon if desired.
13. Serve immediately and enjoy!

Notes

For best results, fill the taco shells just before serving to keep them crispy. Store whipped cream and pumpkin filling separately if prepping ahead.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 taco
• Calories: 150
• Sugar: 10g
• Sodium: 85mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: pumpkin pie tacos, fall dessert, pumpkin spice, taco dessert, thanksgiving dessert