Pumpkin Pie Tacos Recipe

Introduction

Pumpkin Pie Tacos are a fun and festive twist on the classic fall favorite. These crispy tortilla shells filled with creamy pumpkin pie filling and fluffy whipped cream make for a delightful dessert that’s perfect for gatherings or cozy nights in.

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)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Using a 4-4.5 inch cookie cutter, cut 3-4 rounds from each tortilla to yield about 20 tortilla shells.
2. Step 2: Mix the granulated sugar and cinnamon together on a plate. Prick the tortilla rounds gently with a fork 4-5 times to prevent air bubbles while baking.
3. Step 3: Brush both sides of each tortilla round with the melted butter, then coat each one by pressing into the cinnamon sugar mixture.
4. Step 4: Place an inverted muffin tin on a baking sheet. Shape the tortilla rounds by pressing them between the muffin cups to form taco shells. Bake for 10 minutes or until just golden brown. Let them cool while still in the pan.
5. Step 5: Prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract together with a mixer until stiff peaks form. Set aside.
6. Step 6: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add the canned pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined.
7. Step 7: Spoon or pipe the pumpkin cream mixture evenly into the cooled taco shells. Top each with a dollop of whipped cream and garnish with chopped pecans. Serve immediately and enjoy!

Tips & Variations

• Use a sharp cookie cutter to get clean edges on your tortilla rounds for a neater taco shell.
• Substitute pecans with toasted walnuts or skip nuts for a nut-free version.
• Add a drizzle of caramel or chocolate sauce on top for extra indulgence.
• For a spicier kick, sprinkle a little nutmeg or ground cloves into the pumpkin filling.

Storage

Store any leftover pumpkin filling and whipped cream separately in airtight containers in the refrigerator for up to 2 days. The taco shells are best enjoyed fresh as they will become soft and lose their crispness. To reheat shells, warm them quickly in a toaster oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but be sure to cook and puree it until smooth before using. For this recipe, canned pumpkin puree is convenient and consistently smooth.

Can these pumpkin pie tacos be made ahead of time?

The filling and whipped cream can be prepared in advance and refrigerated, but it’s best to assemble the tacos just before serving to keep the shells crisp.

Pumpkin Pie Tacos Recipe

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★★★★★

4.5 from 99 reviews

• Author: Gabriel
• Total Time: 25 minutes
• Yield: Approximately 20 pumpkin pie tacos 1x

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Description

Delight in these Pumpkin Pie Tacos, a creative twist on classic pumpkin pie. Crispy tortilla shells are baked to golden perfection, filled with a smooth and creamy pumpkin spice filling, and topped with homemade whipped cream and chopped pecans for a festive fall dessert.

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Ingredients

Scale 1x2x3x

Tortilla Shells

• 6 8-inch tortillas (makes about 18–24 rounds)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/3 cup butter (melted)

Pumpkin 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

Whipped Cream Topping

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Garnish

• Chopped pecans for garnish

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Instructions

1. Preheat and Cut Tortillas: Preheat the oven to 400°F. Using a 4-4.5 inch cookie cutter, cut 3-4 rounds from each tortilla to yield about 20 smaller shells for the tacos.
2. Prepare Cinnamon Sugar Coating: Mix together granulated sugar and ground cinnamon on a plate. Lightly stab the tortilla rounds with a fork 4-5 times to prevent bubbles during baking.
3. Butter and Coat Tortillas: Brush both sides of each tortilla round with melted butter, then press and coat them evenly in the cinnamon sugar mixture.
4. Shape and Bake Shells: Flip a muffin tin upside down and place the coated tortilla rounds between the cups, forming taco shell shapes. Bake for 10 minutes until the shells are just golden brown. Allow them to cool while still in the pan to hold shape.
5. Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
6. Prepare Pumpkin Filling: Beat together softened cream cheese and powdered sugar on medium-high speed until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined.
7. Assemble Tacos: Spoon or pipe the pumpkin filling evenly into each cooled taco shell. Top with whipped cream and sprinkle with chopped pecans. Serve immediately and enjoy!

Notes

• Use fresh or canned pumpkin puree for the best flavor.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• Chilling the whipped cream and mixing bowl beforehand helps achieve stiffer peaks.
• For a nut-free option, omit the pecans or substitute with seed toppings.
• The taco shells are best served fresh to maintain crispness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie tacos, pumpkin dessert, fall dessert, taco shells, pumpkin spice, whipped cream, holiday dessert