Name: Easy Homemade Pumpkin Pie Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 8-inch Tortillas (to yield about 20 mini shells); 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; Chopped Pecans

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

Chopped pecans for garnish (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Use a 4 to 4.5-inch cookie cutter to cut 3-4 rounds from each tortilla, aiming to get about 20 shells.

Step 2: Mix the granulated sugar and ground cinnamon on a plate. Lightly stab each tortilla round 4-5 times with a fork to prevent air bubbles while baking.

Step 3: Brush both sides of the tortilla rounds with melted butter. Then, dip or press them into the cinnamon-sugar mixture to coat well on both sides.

Step 4: Flip a muffin tin upside down and carefully drape the coated tortilla rounds between the muffin cups to shape them like taco shells. Bake for 10 minutes or until golden brown. Let them cool in the pan to hold their shape.

Step 5: While the shells cool, prepare the whipped cream. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.

Step 6: In another large bowl, beat softened cream cheese and powdered sugar on medium-high until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully combined and creamy.

Step 7: Gently spoon or pipe the pumpkin filling into the cooled taco shells. Top each with a dollop of whipped cream. Garnish with additional cinnamon or chopped pecans if desired, then serve immediately.

Tips & Variations

For extra crunch, bake the shells an additional 1-2 minutes but watch carefully to avoid burning.

Swap cream cheese for mascarpone for a richer filling.

Use gluten-free tortillas to make this recipe gluten-free.

Add a drizzle of caramel sauce or sprinkle mini chocolate chips on top before serving for added indulgence.

Storage

Store the pumpkin filling and whipped cream separately in airtight containers in the refrigerator for up to 3 days. Assemble the tacos just before serving to keep the shells crisp. If you want to prepare shells in advance, store them in an airtight container at room temperature for up to 2 days. Reheat briefly in an oven to restore crispness if needed.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth before using. It may also require straining to achieve the same consistency as canned puree.

How do I make sure the tortilla shells stay crispy?

Make sure to stab the tortillas before baking to release steam, coat them evenly with butter and sugar, and bake until lightly golden. Store them in a dry place and assemble the tacos right before serving to avoid sogginess.