Pumpkin Pie Tacos Recipe
Introduction
These Pumpkin Pie Tacos are a fun and festive twist on a classic dessert. Crispy cinnamon-sugar shells cradle a creamy pumpkin filling topped with fluffy whipped cream and crunchy pecans. Perfect for fall gatherings or anytime you want a unique and delicious treat.
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
- Chopped pecans for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Using a 4 to 4.5 inch cookie cutter, cut 3-4 rounds out of each tortilla to make about 20 shells.
- Step 2: Mix the granulated sugar and cinnamon together on a plate. Prick each tortilla round gently 4-5 times with a fork to prevent air bubbles during baking.
- Step 3: Brush both sides of each tortilla round with melted butter. Then press each piece into the cinnamon sugar mixture to coat evenly on both sides.
- Step 4: Flip a muffin tin upside down. Place the tortilla rounds between the muffin cups so they form taco shells. Bake for 10 minutes or until lightly golden. Allow to cool in the pan.
- Step 5: While the shells cool, prepare the whipped cream by beating heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form. Set aside.
- Step 6: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully combined.
- Step 7: Fill each cooled taco shell with the pumpkin cream cheese mixture, then top with a dollop of whipped cream. Garnish with a sprinkle of cinnamon and chopped pecans. Serve immediately and enjoy!
Tips & Variations
- Use gluten-free tortillas to make this dessert gluten-free without sacrificing flavor or texture.
- For extra crunch, toast the chopped pecans lightly before garnishing.
- If you prefer a sweeter filling, add a tablespoon of maple syrup or honey to the pumpkin mixture.
- These taco shells are best enjoyed the same day to maintain their crispness.
Storage
Store pumpkin filling and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Keep taco shells in an airtight container at room temperature to preserve crispness. Assemble just before serving to prevent sogginess. Reheat taco shells briefly in a low oven if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pumpkin pie tacos ahead of time?
Prepare the filling and whipped cream in advance and store them in the fridge. Keep the taco shells separate and assemble just before serving to keep them crispy.
Can I substitute fresh pumpkin for canned pumpkin puree?
Yes, but fresh pumpkin should be cooked and pureed thoroughly before using. Canned pumpkin puree is convenient and provides consistent texture and flavor.
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Pumpkin Pie Tacos Recipe
- Total Time: 30 minutes
- Yield: About 20 pumpkin pie tacos 1x
- Diet: Vegetarian
Description
These Pumpkin Pie Tacos are a delightful fall-inspired dessert featuring crispy, cinnamon-sugar coated tortilla shells filled with a creamy pumpkin pie filling and topped with homemade whipped cream and chopped pecans. Perfect for holiday gatherings or a festive treat, these tacos combine the flavors of traditional pumpkin pie with a fun and crunchy twist.
Ingredients
For the Taco Shells:
- 6 8-inch Tortillas (to yield about 18–24 rounds)
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/3 cup Butter (melted)
For the 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
For the Whipped Cream Topping:
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
Garnish:
- Chopped Pecans (optional)
- Additional Ground Cinnamon (optional)
Instructions
- Preheat and Prepare Tortilla Shells: Preheat your oven to 400°F (204°C). Using a 4 to 4.5-inch cookie cutter, cut 3-4 rounds out of each 8-inch tortilla to make about 20 small tortilla shells suitable for taco shapes.
- Mix Cinnamon Sugar: In a shallow plate, combine the granulated sugar and ground cinnamon. This will be used to coat the tortilla shells for a sweet, spiced crunch.
- Poke and Butter Tortillas: Lightly stab each tortilla round 4-5 times with a fork to prevent air bubbles during baking. Brush both sides of each piece with melted butter, then press each piece into the cinnamon sugar mixture to coat well on both sides.
- Shape and Bake Shells: Flip a muffin tin upside down to create a curved surface. Place each coated tortilla round draped between the inverted muffin cups to shape taco shells. Bake in the preheated oven for about 10 minutes, or until the shells are just golden brown and crisp. Let them cool completely in the pan to retain their shape.
- Make Whipped Cream: While the shells cool, whip the heavy cream with powdered sugar and vanilla extract using a mixer until stiff peaks form. Set aside in the refrigerator to keep chilled.
- Prepare Pumpkin Pie Filling: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in the pumpkin puree, pure vanilla extract, and pumpkin pie spice, mixing until fully incorporated and a smooth filling forms.
- Assemble Pumpkin Pie Tacos: Spoon or pipe the pumpkin pie filling evenly into the cooled tortilla shells. Top each taco with a generous dollop of the prepared whipped cream.
- Garnish and Serve: Sprinkle the filled tacos with additional ground cinnamon and chopped pecans as a garnish. Serve immediately for optimal crispness and enjoy these festive pumpkin pie tacos!
Notes
- Use a cookie cutter slightly smaller than the tortilla size to get perfectly fitting taco shells.
- Stabbing the tortillas with a fork helps avoid puffing and bubbling during baking, ensuring an even crisp.
- If you do not have pumpkin pie spice, substitute with a blend of cinnamon, nutmeg, ginger, and cloves.
- These tacos are best served fresh for a crisp texture; leftovers may lose crunch over time.
- Chilling the whipped cream before serving helps maintain its texture longer.
- For a dairy-free alternative, use coconut cream and dairy-free cream cheese substitutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie tacos, pumpkin dessert, fall dessert, cinnamon sugar tacos, festive dessert, pumpkin pie filling, whipped cream topping
