Pumpkin Pie Tacos Recipe

Introduction

These Pumpkin Pie Tacos are a fun, festive twist on a classic dessert. Crispy tortilla shells hold a creamy pumpkin filling topped with homemade whipped cream and crunchy pecans. Perfect for fall gatherings or a cozy night in.

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
• Pecans for garnish (chopped)

Instructions

1. Step 1: Preheat the oven to 400°F. Use a 4-4.5 inch cookie cutter to cut 3-4 rounds from each tortilla, yielding about 20 shells.
2. Step 2: Mix the granulated sugar and ground cinnamon on a plate. Lightly poke each tortilla round 4-5 times with a fork to prevent air bubbles.
3. Step 3: Brush both sides of the tortilla rounds with melted butter, then press them into the cinnamon sugar mixture to coat completely.
4. Step 4: Place an inverted muffin tin on a baking sheet and nestle the tortilla rounds between the cups to form a taco shape. Bake for 10 minutes or until lightly golden. Let cool in the pan.
5. Step 5: While the shells cool, whip the heavy cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form. Set aside.
6. Step 6: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined.
7. Step 7: Fill the cooled taco shells evenly with the pumpkin mixture. Top each with a dollop of whipped cream, then sprinkle with chopped pecans. Serve immediately and enjoy!

Tips & Variations

• Use a mix of cinnamon and nutmeg in the sugar mixture for extra warmth and depth.
• For a dairy-free option, substitute cream cheese and heavy cream with coconut-based alternatives.
• Try drizzling a little maple syrup or caramel over the finished tacos for added sweetness.

Storage

Store leftover pumpkin filling and whipped cream separately in airtight containers in the refrigerator for up to 3 days. The tortilla shells are best eaten fresh but can be stored in an airtight container at room temperature for 1-2 days. Reheat shells briefly in the oven to regain crispness before assembling. Do not assemble tacos ahead to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tortilla shells ahead of time?

Yes, you can bake and store the shells in an airtight container for a day or two. Reheat them in the oven for a few minutes before filling to restore their crisp texture.

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ground cloves or ginger as a substitute.

Pumpkin Pie Tacos Recipe

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★★★★★

4.9 from 112 reviews

• Author: Ella
• Total Time: 25 minutes
• Yield: About 20 pumpkin pie tacos 1x

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Description

Pumpkin Pie Tacos are a creative, festive dessert featuring crispy cinnamon-sugar coated tortilla shells filled with a rich pumpkin cream cheese filling and topped with homemade whipped cream and chopped pecans. This fun twist on pumpkin pie is perfect for fall gatherings or holiday treats.

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Ingredients

Scale 1x2x3x

Tortilla Shells

• 6 8-inch tortillas (makes about 18–24 rounds)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/3 cup butter (melted)

Pumpkin 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

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Instructions

1. Prepare the tortilla shells: Preheat the oven to 400°F. Using a 4 to 4.5-inch cookie cutter, cut out 3-4 rounds from each 8-inch tortilla to yield about 20 smaller shells.
2. Coat with cinnamon sugar: Mix the granulated sugar and ground cinnamon on a plate. Lightly pierce the tortillas 4-5 times with a fork to prevent air bubbles while baking.
3. Butter and sugar the tortillas: Brush both sides of the tortilla rounds with melted butter, then press them into the cinnamon sugar mixture so they are evenly coated on both sides.
4. Shape and bake the shells: Flip a muffin tin upside down and place the coated tortillas in between the muffin cups to form taco-shaped shells. Bake at 400°F for 10 minutes until golden brown. Let them cool in the pan to hold their shape.
5. Make the whipped cream: While shells cool, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
6. Prepare the pumpkin filling: In a large bowl, beat softened cream cheese and powdered sugar on medium-high speed until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined and creamy.
7. Assemble the tacos: Spoon or pipe the pumpkin filling evenly into each cooled taco shell. Top with a dollop of whipped cream. Garnish with chopped pecans and a sprinkle of cinnamon if desired. Serve immediately and enjoy!

Notes

• Use firm tortillas for best results when shaping the shells.
• Piercing the tortillas before baking helps prevent puffing and keeps the shape.
• You can prepare the pumpkin filling and whipped cream ahead of time but assemble just before serving to keep shells crisp.
• For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
• Adjust sweetness and spice to taste by modifying sugar and pumpkin pie spice amounts.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Pie Tacos, Pumpkin Dessert, Fall Dessert, Thanksgiving Recipe, Cinnamon Sugar Tortilla, Pumpkin Pie Filling