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Pumpkin Pie Tacos Recipe

Pumpkin Pie Tacos Recipe
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★★★★★

5 from 18 reviews

Pumpkin Pie Tacos are a delightful and creative twist on classic pumpkin pie, perfect for fall gatherings or festive desserts. Crispy tortilla shells are coated in cinnamon sugar, baked to golden perfection, and filled with a smooth pumpkin cream cheese filling, then topped with freshly whipped cream and garnished with chopped pecans for a crunchy finish.

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
  • Pecans for garnish (chopped)

Instructions

  1. Prepare Tortilla Rounds: Pre-heat oven to 400°F. Using a 4 to 4.5-inch round cookie cutter, cut 3-4 rounds out of each 8-inch tortilla to yield about 20 smaller rounds suitable for taco shells.
  2. Coat with Cinnamon Sugar: Mix granulated sugar and ground cinnamon together on a plate. Lightly stab each tortilla round 4-5 times with a fork to prevent air bubbles during baking. Brush both sides of each round with melted butter, then press them evenly into the cinnamon sugar mixture to coat well on both sides.
  3. Shape and Bake Shells: Flip a muffin tin upside down and drape the coated tortilla rounds between the inverted muffin cups to form taco shell shapes. Bake in the preheated oven for about 10 minutes or until the shells are lightly golden and crispy. Remove from oven and allow them to cool inside the tin to retain their shape.
  4. Make Whipped Cream: While the shells cool, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract together with a mixer until stiff peaks form. Set aside.
  5. Prepare Pumpkin Filling: 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, then continue mixing until well incorporated and silky in texture.
  6. Assemble the Tacos: Spoon or pipe the pumpkin filling evenly into each cooled tortilla shell. Top each taco with a generous dollop of the freshly whipped cream. Garnish with a sprinkle of cinnamon and chopped pecans for added flavor and texture.
  7. Serve: Serve immediately to enjoy the crunchy shells with the creamy pumpkin filling and light whipped cream topping. Perfect for fall parties or a festive dessert treat!

Notes

  • Using a fork to prick the tortillas helps prevent bubbling and uneven baking.
  • Be sure to cool the taco shells in the muffin tin to hold their shape as they crisp up.
  • You can substitute canned pumpkin puree with homemade pumpkin puree for a fresher flavor.
  • Adjust the amount of powdered sugar in whipped cream to taste for sweetness.
  • Store assembled tacos refrigerated and consume within 1 day to maintain shell crispness.

Nutrition

Keywords: pumpkin pie tacos, pumpkin dessert, fall dessert, pumpkin pie twist, cinnamon sugar tortilla, whipped cream topping

Find it online: https://www.sanacooks.com/pumpkin-pie-tacos-recipe/