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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
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.
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