Introduction

These Pumpkin Pie Tacos are a delightful twist on a classic dessert, offering a fun and festive way to enjoy pumpkin pie flavors. Crispy tortilla shells are filled with creamy pumpkin filling and topped with fluffy whipped cream for a perfect fall treat.

A close-up of a dessert shaped like a taco with three visible layers: the outside shell is golden brown and covered with sugar crystals, looking crisp and textured; the middle layer is filled with bright orange pumpkin-flavored cream, smooth with light ridges on the side; the top layer features a generous dollop of white whipped cream sprinkled with small pieces of crushed nuts and a light dusting of brown spice. The dessert sits on a dark surface scattered with bits of nuts and sugar, next to two small, shiny, orange pumpkin-shaped candies, all against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

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
Pecans for garnish (chopped)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Use a 4-4.5 inch cookie cutter to cut 3-4 rounds out of each tortilla, aiming for about 20 pieces total.
Step 2: Mix together the granulated sugar and ground cinnamon on a plate. Gently prick each tortilla round 4-5 times with a fork to prevent air bubbles while baking.
Step 3: Brush both sides of each tortilla round with melted butter, then press them into the cinnamon sugar mixture to coat thoroughly.
Step 4: Turn a muffin tin upside down and place the tortilla rounds between the muffin cups to shape them like taco shells. Bake for about 10 minutes or until golden brown. Allow to cool in the pan.
Step 5: While the shells cool, prepare the whipped cream. Beat the heavy whipping cream, powdered sugar, and vanilla extract together 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, mixing until fully incorporated.
Step 7: Spoon or pipe the pumpkin filling into each cooled taco shell. Top with whipped cream and garnish with chopped pecans or a sprinkle of cinnamon. Serve immediately.

Tips & Variations

Use gluten-free tortillas to make this dessert suitable for gluten sensitivities.
For added texture, sprinkle a little crushed gingersnap cookies on top.
Chill the pumpkin filling before assembling for a firmer texture.
Substitute pecans with toasted walnuts or leave nuts off for a nut-free version.

Storage

Store leftover pumpkin pie tacos in an airtight container in the refrigerator for up to 2 days. The shells may soften over time, so it’s best to assemble just before serving. Reheat the shells briefly in the oven if you prefer them crisp before adding the filling.

How to Serve

A close-up image of a small taco-shaped dessert held by a woman's hand with long manicured nails. The taco shell is light brown with a rough, baked texture. Inside the shell, there are two layers: the bottom layer is a smooth, thick, orange cream, and the top layer is a fluffy white cream sprinkled with small pieces of crushed nuts and a touch of brown powder, possibly cinnamon. The background is softly blurred with warm tones, resting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin filling ahead of time?

Yes, the pumpkin filling can be prepared a day in advance and refrigerated. Bring it to room temperature and give it a quick stir before filling the taco shells.

What can I use if I don’t have pumpkin pie spice?

You can make a simple substitute with 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves and ginger.

Pumpkin Pie Tacos Recipe

Print Recipe

★★★★★

4.8 from 541 reviews

These Pumpkin Pie Tacos are a delightful twist on traditional pumpkin pie, featuring crispy cinnamon-sugar coated tortilla shells filled with creamy pumpkin pie filling and topped with homemade whipped cream and chopped pecans. Perfect for fall festivities, this easy-to-make dessert combines familiar flavors in a fun and festive handheld treat.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 20 pumpkin pie tacos 1x
Category: Dessert
Method: Baking
Cuisine: American

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 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

Whipped Cream Topping

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

Garnish

pecans for garnish (chopped)

Instructions

Prepare the tortilla shells: 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 about 20 small rounds.
Mix cinnamon sugar: In a shallow plate, combine granulated sugar and ground cinnamon. This will be used to coat the tortillas for a sweet and spiced crunch.
Prep tortillas to prevent bubbles: Gently stab each tortilla round 4-5 times with a fork; this prevents air bubbles from forming during baking.
Butter and sugar coat tortillas: Brush both sides of each tortilla round with melted butter, then coat them thoroughly in the cinnamon sugar mixture.
Shape and bake shells: Flip a muffin tin upside down and place the coated tortillas between the muffin cups to create a taco shell shape. Bake for 10 minutes or until just golden brown. Allow them to cool completely while still in the pan to hold their shape.
Make whipped cream topping: In a mixing bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form. Set aside or refrigerate until ready to use.
Prepare pumpkin pie filling: In a large bowl, beat softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add canned pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until completely incorporated and smooth.
Assemble the tacos: Spoon or pipe the pumpkin pie filling evenly into the cooled tortilla shells. Top each with a dollop of the whipped cream.
Garnish and serve: Sprinkle the top of the tacos with additional cinnamon and chopped pecans for added texture and flavor. Serve immediately and enjoy your festive pumpkin pie tacos!

Notes

To keep the taco shells crisp, fill them just before serving.
You can substitute maple syrup or honey in the filling for added sweetness if desired.
For a dairy-free version, use coconut cream and vegan cream cheese alternatives.
These taco shells can be prepared ahead and stored in an airtight container for up to 2 days.
Adjust the amount of pumpkin pie spice to your taste preference.

Keywords: Pumpkin Pie Tacos, pumpkin dessert, fall recipe, cinnamon sugar tortillas, whipped cream topping, easy pumpkin pie, holiday dessert