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Pumpkin Pie Tacos Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Prep tortillas to prevent bubbles: Gently stab each tortilla round 4-5 times with a fork; this prevents air bubbles from forming during baking.
  4. Butter and sugar coat tortillas: Brush both sides of each tortilla round with melted butter, then coat them thoroughly in the cinnamon sugar mixture.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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