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Pumpkin Pie Tacos

Pumpkin Pie Tacos: A Fun Fall Treat You Can't Resist

Pumpkin Pie Tacos are a delightful twist on a classic dessert, combining the flavors of pumpkin pie in a crispy taco shell. Perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 6 pieces Flour Tortillas 8-inch tortillas for best results
  • 1 cup Granulated Sugar For coating
  • 1 tbsp Ground Cinnamon For coating
  • 4 tbsp Butter Melted for brushing
For the Pumpkin Filling
  • 8 oz Cream Cheese Use mascarpone or dairy-free cream cheese if desired
  • 1 cup Powdered Sugar For sweetening the filling
  • 15 oz Canned Pumpkin Puree Homemade works too
  • 1 tsp Pure Vanilla Extract Enhances flavor
  • 2 tsp Pumpkin Pie Spice Or use a mix of cinnamon, nutmeg, and ginger
For the Toppings
  • 1 cup Heavy Whipping Cream For whipped topping
  • 1/2 cup Chopped Pecans Optional, can substitute with walnuts or omit

Equipment

  • Oven
  • Muffin tin
  • mixing bowl
  • Cookie cutter
  • hand mixer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Using a cookie cutter, cut your flour tortillas into rounds, aiming for 3 to 4 rounds per tortilla.
  3. In a small bowl, combine granulated sugar and ground cinnamon until evenly blended.
  4. Poke holes in each tortilla round with a fork to prevent bubbling during baking.
  5. Melt butter and coat each tortilla round, then dip into the cinnamon sugar mixture.
  6. Place coated tortilla rounds upside down on a muffin tin and bake for about 10 minutes until lightly golden.
  7. Allow the taco shells to cool completely on a wire rack.
  8. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. In another bowl, mix cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
  10. Fill each cooled taco shell generously with the pumpkin filling and top with whipped cream.
  11. Garnish with a sprinkle of cinnamon and chopped pecans, then serve immediately.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure the taco shells are completely cooled before adding filling to prevent sogginess. Monitor the baking closely to avoid burning.

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