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.
Ingredients
Scale
Tortilla Shells
- 6 8-inch Tortillas (to make about 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 Topping
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
Garnish
- Chopped Pecans
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
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Pie Tacos, Pumpkin Dessert, Fall Recipes, Thanksgiving Dessert, Cinnamon Sugar Tortillas
