Pumpkin Pie Tacos

Pumpkin Pie Tacos Recipe

Looking for a fun, festive twist on the classic pumpkin pie? These Pumpkin Pie Tacos are the perfect fall dessert, combining the flavors of traditional pumpkin pie with a crisp, cinnamon-sugar taco shell. Easy to make and even easier to enjoy, this recipe is ideal for holiday gatherings, fall parties, or just a cozy night in with your favorite seasonal flavors.

Ingredients

For the Taco Shells:

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

For the Pumpkin Pie 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 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Garnish:

• Chopped pecans (optional)

Directions

1. Prepare the Taco Shells:
   • Preheat your oven to 400°F (200°C). Using a 4-4.5 inch cookie cutter, cut 3-4 rounds from each tortilla. This should give you about 20 taco shells.
   • In a small dish, combine the granulated sugar and ground cinnamon.
   • Poke each tortilla round with a fork 4-5 times to prevent them from puffing up during baking.
   • Brush both sides of each tortilla round with melted butter, then press into the cinnamon-sugar mixture, coating them evenly.
2. Bake the Taco Shells:
   • Flip a muffin tin upside down and drape the tortilla rounds between the muffin cups to form taco shapes.
   • Bake for 10 minutes or until the shells are golden brown and crispy. Let them cool on the muffin tin to retain their shape.
3. Make the Whipped Cream:
   • While the taco shells cool, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside in the refrigerator until ready to use.
4. Prepare the Pumpkin Pie Filling:
   • In another bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
   • Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until well combined.
5. Assemble the Tacos:
   • Spoon or pipe the pumpkin pie filling into the cooled taco shells.
   • Top each taco with a dollop of freshly whipped cream.
6. Garnish and Serve:
   • If desired, garnish with chopped pecans for an extra crunch and a sprinkle of cinnamon for added flavor.
   • Serve immediately and enjoy these bite-sized, festive pumpkin pie tacos!

Tips for Success:

• Taco Shells: If you prefer an extra crispy shell, leave the tacos in the oven for an additional 2-3 minutes but keep an eye on them to avoid burning.
• Piping the Filling: For a more polished look, use a piping bag to fill the taco shells, or simply spoon in the filling for a more rustic presentation.
• Make Ahead: The taco shells can be baked ahead of time and stored in an airtight container for up to 2 days. Assemble just before serving for the freshest taste.

Nutritional Information:

• Calories per serving: 190 kcal
• Servings: 10

Time Breakdown:

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

These Pumpkin Pie Tacos are a delightful, handheld treat with all the cozy flavors of fall. Perfect for pumpkin lovers, this creative dessert adds a playful twist to your usual autumn dessert table. Whether you’re serving them at a gathering or enjoying them at home, they’re sure to be a hit!

Pumpkin Pie Tacos

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 10 1x

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Description

Pumpkin Pie Tacos combine the comforting flavors of fall with a fun, creative twist. The taco shells, dusted in cinnamon and sugar, are perfectly crispy and serve as the ideal base for the creamy, spiced pumpkin pie filling. Topped with homemade whipped cream and a sprinkle of pecans, this dessert brings all the festive flavors of the season into one delightful bite.

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Ingredients

Scale 1x2x3x

Taco Shells:
6 8-inch tortillas (makes 18–24 rounds)
1/2 cup granulated sugar
1 tsp ground cinnamon
1/3 cup butter, melted
Pumpkin Pie 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:
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Garnish:
Chopped pecans (optional)

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Instructions

Preheat oven to 400°F. Using a cookie cutter (4-4.5 inches), cut 3-4 rounds out of each tortilla to make about 20 taco shells.
In a small plate, mix the granulated sugar and ground cinnamon. Poke each tortilla round with a fork 4-5 times to prevent air bubbles.
Brush both sides of each tortilla round with melted butter, then press into the cinnamon-sugar mixture to coat.
Flip a muffin tin upside down and place the tortilla rounds between the muffin cups to form taco shapes. Bake for 10 minutes or until golden brown. Allow them to cool on the tin.
While the shells cool, make the whipped cream. Beat heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
For the pumpkin pie filling, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully incorporated.
Spoon or pipe the pumpkin filling into the cooled taco shells, then top with freshly whipped cream. Garnish with chopped pecans and a sprinkle of cinnamon if desired.
Serve immediately and enjoy your festive pumpkin pie tacos!

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 190