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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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