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Easy Homemade Pumpkin Pie Tacos Recipe

★★★★★

4.7 from 138 reviews
  • Author: anna
  • Total Time: 25 minutes
  • Yield: Approximately 20 pumpkin pie tacos 1x
  • Diet: Vegetarian

Description

These easy homemade Pumpkin Pie Tacos combine the festive flavors of pumpkin pie with a fun and crispy tortilla shell. Perfect for fall gatherings or a creative dessert, the tortillas are shaped into mini taco shells, spiced with cinnamon sugar, baked until golden, and filled with a creamy pumpkin pie filling topped with homemade whipped cream and crunchy pecans.

Ingredients

Scale

Tortilla Shells

  • 6 8-inch Tortillas (to yield about 20 mini shells)
  • 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 Topping

  • 1/2 cup Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

Garnish

  • Chopped Pecans

Instructions

  1. Prepare Tortilla Rounds: Preheat the oven to 400°F. Using a 4 to 4.5-inch round cookie cutter, cut 3 to 4 rounds from each 8-inch tortilla to get about 20 mini rounds.
  2. Mix Cinnamon Sugar: In a plate, stir together the granulated sugar and ground cinnamon to create the coating mixture.
  3. Prep Tortillas to Prevent Puffs: Lightly prick each tortilla round 4 to 5 times with a fork to prevent air bubbles during baking.
  4. Coat Tortillas: Brush both sides of each tortilla round with melted butter, then dip and coat them thoroughly in the cinnamon sugar mixture.
  5. Shape and Bake Shells: Turn a muffin tin upside down and drape the coated tortilla rounds between the inverted muffin cups to form a taco shell shape. Bake in the preheated oven for 10 minutes or until just golden brown. Remove and let cool while still in the pan to hold shape.
  6. Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Set aside.
  7. Prepare Pumpkin Filling: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add canned pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully incorporated and smooth.
  8. Assemble Tacos: Once the tortilla shells are cooled, evenly spoon or pipe the pumpkin filling into each shell.
  9. Top and Garnish: Add a generous dollop of whipped cream on top of the pumpkin filling. Sprinkle with additional cinnamon and chopped pecans for garnish.
  10. Serve: Serve immediately to enjoy the crisp shells and creamy filling combination at their best.

Notes

  • Ensure tortillas are brushed with enough butter so cinnamon sugar sticks well.
  • Pricking tortillas helps prevent large air bubbles that could cause uneven baking.
  • Use canned pumpkin puree for best texture and flavor.
  • Assemble just before serving to maintain crispiness of taco shells.
  • For a dairy-free option, substitute cream cheese and heavy cream with vegan alternatives.
  • Store any leftover filling in the fridge for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin pie tacos, pumpkin dessert, fall dessert, easy pumpkin recipe, homemade pumpkin pie, mini taco shells, pumpkin spice dessert

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Find it online: https://recipiana.com/easy-homemade-pumpkin-pie-tacos-recipe/