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.
Ingredients
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)
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