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Pumpkin Pie Tacos

Pumpkin Pie Tacos
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★★★★★

5.2 from 12 reviews

Delight in these festive Pumpkin Pie Tacos, a creative twist on the classic fall dessert. Crisp, cinnamon-sugar coated tortilla shells cradle a smooth pumpkin pie filling, topped with fluffy homemade whipped cream and garnished with crunchy pecans. Perfect for holiday gatherings or any cozy autumn day.

Ingredients

Scale

For the Taco Shells:

  • 6 8-inch Tortillas (makes about 18–24 rounds)
  • 1/2 cup Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1/3 cup Butter (melted)

For the 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

For the Whipped Cream:

  • 1/2 cup Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

For Garnish:

  • Chopped Pecans

Instructions

  1. Prepare the Tortilla Rounds: Preheat your oven to 400°F. Using a 4 to 4.5-inch cookie cutter, cut 3-4 rounds out of each 8-inch tortilla to yield approximately 20 smaller rounds.
  2. Mix Cinnamon Sugar: Combine the granulated sugar and ground cinnamon on a plate. This will be used to coat the tortillas, adding a warm, sweet flavor.
  3. Prep Tortilla Rounds: Lightly stab each tortilla round 4-5 times with a fork to prevent air bubbles during baking. Then brush both sides with melted butter to help the cinnamon sugar adhere.
  4. Coat and Shape Shells: Dip the buttered tortilla rounds into the cinnamon sugar mixture, coating them thoroughly. Flip your muffin tin upside down and gently press the coated tortillas between the cups to form taco shell shapes.
  5. Bake the Shells: Bake in the preheated oven for about 10 minutes or until the shells are just golden brown. Remove and let them cool completely in the pan to maintain their shape.
  6. Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together with a mixer until stiff peaks form. Set aside in the fridge.
  7. Prepare Pumpkin Filling: Using an electric mixer, beat softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined and smooth.
  8. Assemble the Tacos: Spoon or pipe the pumpkin filling evenly into the cooled tortilla shells. Top each with a generous dollop of freshly whipped cream.
  9. Garnish and Serve: Sprinkle the pumpkin pie tacos with additional cinnamon and chopped pecans for extra flavor and texture. Serve immediately and enjoy the seasonal treat!

Notes

  • Use a fork to poke holes in tortillas to avoid bubbles and uneven baking.
  • Make sure the cream cheese is softened to avoid lumps in the pumpkin filling.
  • For a dairy-free version, substitute cream cheese and whipping cream with coconut-based alternatives, though texture will differ.
  • The taco shells are best served the same day to retain crispness.
  • Adjust sweetness levels by modifying sugar amounts according to taste.
  • Leftover pumpkin filling pairs well with graham crackers or as a dip.

Nutrition

Keywords: Pumpkin Pie Tacos, Pumpkin Dessert, Fall Recipe, Thanksgiving Dessert, Cinnamon Sugar Tortillas, Cream Cheese Pumpkin Filling, Whipped Cream Topping

Find it online: https://deliciousdishspot.com/pumpkin-pie-tacos/