Name: Pumpkin Pie Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 8-inch Tortillas (to make 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

Jump to Recipe

If you adore the cozy flavors of fall desserts but want to switch things up a bit, these Pumpkin Pie Tacos are an absolute game-changer. Imagine the warm spices and creamy richness of pumpkin pie all nestled inside a crisp, golden tortilla shell, crisped to perfection and shaped just like a taco. They are the perfect balance of sweet, creamy, and crunchy, delivering that classic pumpkin pie comfort with a fun, unexpected twist. Whether you’re entertaining guests or craving something festive and unique, these Pumpkin Pie Tacos bring a delightful surprise to your dessert table that everyone will rave about.

Ingredients You’ll Need

These ingredients come together simply yet bring incredible flavor, texture, and that unmistakable pumpkin pie charm to these tacos. Each one plays its role to ensure your dessert is creamy, spiced just right, and crispy on the outside.

6 8-inch Tortillas: The base for the taco shells, perfect for creating the crunchy vessel.
1/2 cup Granulated Sugar: Adds the perfect touch of sweetness and helps with crisping.
1 tsp Ground Cinnamon: Provides warm spice that’s essential to pumpkin pie flavor.
1/3 cup Butter (melted): Ensures the tortillas crisp beautifully and get a lovely buttery taste.
4 oz Cream Cheese (softened): Makes the pumpkin filling rich and smooth.
1/4 cup Powdered Sugar: Sweetens the cream cheese filling without graininess.
3/4 cup Canned Pumpkin Puree: The star ingredient that brings that classic pumpkin flavor.
1/2 tsp Pure Vanilla Extract: Enhances all the warm spices and pumpkin notes.
1 1/2 tsp Pumpkin Pie Spice: The signature blend that makes pumpkin pie so irresistible.
1/2 cup Heavy Whipping Cream: Whipped to fluffy perfection for the topping.
2 Tablespoons Powdered Sugar: Sweetens the whipped cream topping lightly.
1/2 tsp Vanilla Extract: Adds depth and sweetness to the whipped cream.
Pecans for garnish (chopped): Adds a delightful crunch and nutty finish.

How to Make Pumpkin Pie Tacos

Step 1: Prepare and Cut Tortillas

Start by preheating your oven to 400°F. Using a cookie cutter around 4-4.5 inches in diameter, cut 3-4 rounds from each tortilla shell to end up with about 20 pieces. This will give you a perfectly sized taco shell that’s easy to hold and enjoy.

Step 2: Coat with Cinnamon Sugar

Mix granulated sugar and ground cinnamon on a plate to create that sweet, spiced coating. Use a fork to gently stab each tortilla round 4-5 times — this little trick helps prevent air bubbles while baking, keeping your shells nice and crisp all over. Brush both sides of each tortilla round with melted butter, then press them into the cinnamon sugar mixture, coating them completely. This step is where the tortillas start turning into those mouthwatering taco shells.

Step 3: Shape and Bake Tortilla Shells

Flip a muffin tin upside down so the cups face up. Carefully place the cinnamon-sugar-coated tortilla rounds between the inverted muffin cups to form taco shapes. Pop them in the oven and bake for about 10 minutes, until they are just golden brown and crispy. Once done, let them cool in the pan — this helps set their shape perfectly.

Step 4: Make the Whipped Cream Topping

While the taco shells cool, whip the heavy cream with the powdered sugar and vanilla extract using a mixer until stiff peaks form. This pillowy whipped cream will be the luscious topping that perfectly complements the spiced pumpkin filling.

Step 5: Create the Pumpkin Filling

In a large bowl, beat softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until everything is fully combined. This silky blend captures the essence of pumpkin pie in every bite.

Step 6: Assemble Your Pumpkin Pie Tacos

Using a piping bag or a spoon, carefully fill the cooled taco shells with the pumpkin filling. Then top each one generously with the whipped cream you made earlier. For the final flourish, sprinkle a pinch of cinnamon and chopped pecans on top for added flavor and texture. Serve immediately and watch these Pumpkin Pie Tacos disappear in no time!

How to Serve Pumpkin Pie Tacos

Garnishes

Beyond the classic pecans and cinnamon sprinkle, feel free to get creative with your garnishes. A drizzle of caramel sauce or a few chocolate shavings can turn the tacos into something extra special. Fresh whipped cream with a dusting of nutmeg also pairs wonderfully and keeps the autumn vibe going strong.

Side Dishes

These Pumpkin Pie Tacos do hold their own as a dessert, but if you want to round out your fall feast, try serving them alongside spiced apple cider or a warm cup of chai tea. A scoop of vanilla ice cream on the side also contrasts beautifully with the warm spices.

Creative Ways to Present

For a gathering, arrange the Pumpkin Pie Tacos on a rustic wooden board and garnish with extra pecans and cinnamon sticks for an inviting centerpiece. Alternatively, serve them in festive taco holders to keep everything tidy and visually fun. They also make an impressive plated dessert with a drizzle of maple syrup and crushed gingersnaps sprinkled about.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers — which is rare — store the taco shells separately in an airtight container to keep them crisp. The pumpkin filling and whipped cream should be refrigerated in separate containers to preserve freshness for up to 2 days.

Freezing

Freezing the assembled tacos is not recommended because the shells will become soggy. However, you can freeze the pumpkin filling in an airtight container for up to one month. Just thaw it in the fridge overnight and whip the cream fresh before serving.

Reheating

When ready to enjoy stored taco shells, simply heat them in a 350°F oven for 3-4 minutes to refresh their crispness. Avoid microwaving as it will soften the shells. Reassemble with fresh filling and whipped cream for best results.

FAQs

Can I make Pumpkin Pie Tacos gluten-free?

Absolutely! Just swap out regular tortillas for gluten-free ones. Be sure to check that your pumpkin pie spice blend and other ingredients are gluten-free to keep it safe for everyone.

What is the best way to pipe the pumpkin filling?

A piping bag fitted with a wide round tip works perfectly to fill the shells neatly and evenly. If you don’t have one, a spoon will do just fine; just be gentle to keep the shells intact.

Can these be prepared without an oven?

The oven is key to crisping the taco shells and shaping them. Without it, the tortillas won’t achieve that crisp, taco shape texture. If you don’t have an oven, consider pan-toasting the shells gently and shaping them while warm, but results will vary.

How long do these Pumpkin Pie Tacos stay fresh?

To enjoy optimal texture and flavor, serve them the same day. If storing the components separately, they’ll keep well for up to two days, but assembled tacos may get soggy quickly.

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin puree needs to be cooked and strained thoroughly before using to match the moisture level of canned puree and achieve that smooth consistency.

Final Thoughts

There’s just something so special about Pumpkin Pie Tacos that takes pumpkin dessert to a whole new level of fun and flavor. They bring a fresh twist to your holiday or fall spread and are a delightful way to share classic flavors with a playful presentation. Whether for family, friends, or just a cozy night in, I can’t recommend making these enough. Dive in, savor every bite, and celebrate pumpkin season like never before!

Pumpkin Pie Tacos Recipe

★★★★★

5.1 from 23 reviews

Author: anna
Total Time: 30 minutes
Yield: About 20 pumpkin pie tacos 1x
Diet: Vegetarian

Print Recipe

Description

Pumpkin Pie Tacos are a creative and delicious twist on the classic fall dessert, combining crisp cinnamon sugar tortilla shells filled with creamy pumpkin pie filling and topped with fluffy homemade whipped cream and crunchy pecans. Perfect for festive gatherings or a cozy autumn treat.

Instructions

Prepare Tortilla Rounds: Preheat the oven to 400°F. Use a 4-4.5 inch cookie cutter to cut 3-4 rounds from each tortilla to make about 20 shells.
Coat Tortillas in Cinnamon Sugar: Mix the granulated sugar and ground cinnamon on a plate. Gently stab each tortilla round 4-5 times with a fork to prevent air bubbles. Brush both sides of each round with melted butter, then coat both sides in the cinnamon sugar mixture.
Shape and Bake Tortilla Shells: Place a muffin tin upside down on the counter. Nestle the tortilla rounds between the muffin cups to form a taco shape. Bake for 10 minutes until the shells are just golden brown. Allow the shells to cool while still in the pan.
Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a mixer on high until stiff peaks form. Set aside or refrigerate until assembly.
Prepare Pumpkin Pie Filling: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium-high until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice; continue mixing until thoroughly combined.
Assemble the Pumpkin Pie Tacos: Pipe or spoon the pumpkin filling evenly into the cooled tortilla shells. Top each filled shell with a dollop of whipped cream.
Garnish and Serve: Sprinkle chopped pecans and an optional light dusting of cinnamon over the whipped cream. Serve immediately and enjoy your festive pumpkin pie tacos!

Notes

Use day-old or slightly stale tortillas for better shaping and crispiness.
Adjust the amount of sugar in the filling or topping according to your taste preference.
For a dairy-free option, substitute cream cheese and heavy cream with suitable plant-based alternatives.
These tacos are best served soon after assembly to maintain shell crispiness.
Pumpkin pie spice can be homemade by mixing cinnamon, nutmeg, ginger, and cloves if unavailable pre-made.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American