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Pumpkin Pie Tacos Recipe

Pumpkin Pie Tacos Recipe
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★★★★★

5.1 from 12 reviews

Delight in a festive twist on a classic dessert with these Pumpkin Pie Tacos. Crispy cinnamon-sugar coated tortilla shells cradle a creamy, spiced pumpkin pie filling, topped with fluffy homemade whipped cream and crunchy pecans for added texture. Perfect for fall gatherings or a unique holiday treat, these tacos combine the warm flavors of pumpkin pie with a fun, handheld presentation.

Ingredients

Scale

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

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

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Garnish

  • Chopped pecans

Instructions

  1. Prepare Tortilla Rounds: Preheat your oven to 400°F (200°C). Using a 4-4.5 inch cookie cutter, cut 3-4 rounds out of each 8-inch tortilla to yield approximately 20 rounds.
  2. Coat Tortillas: Mix the granulated sugar and ground cinnamon on a plate. Lightly prick each tortilla round 4-5 times with a fork to prevent air bubbles during baking. Brush both sides of each tortilla round with melted butter, then dip each side into the cinnamon sugar mixture to coat evenly.
  3. Shape and Bake Shells: Place an upside-down muffin tin on a baking sheet. Gently drape the coated tortilla rounds between the muffin cups to form a taco shell shape. Bake for 10 minutes or until golden brown and crisp. Let cool completely in the pan to retain shape.
  4. Make Whipped Cream: While the shells cool, combine heavy whipping cream, powdered sugar, and vanilla extract in a bowl. Beat with an electric mixer on high speed until stiff peaks form. Refrigerate until ready to use.
  5. Prepare Pumpkin Pie Filling: In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer on medium-high until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully incorporated.
  6. Assemble Tacos: Pipe or spoon the pumpkin pie filling evenly into each cooled taco shell. Top with a generous dollop of whipped cream.
  7. Garnish and Serve: Sprinkle chopped pecans and a little extra cinnamon on top for garnish. Serve immediately and enjoy the fresh and festive Pumpkin Pie Tacos.

Notes

  • Use a fork to prick the tortillas before baking to prevent bubbling and maintain even crisping.
  • Ensure cream cheese is softened to avoid lumps in the pumpkin filling.
  • For a dairy-free version, substitute cream cheese and heavy cream with suitable plant-based alternatives.
  • To make ahead, prepare shells and pumpkin filling separately, assemble just before serving to keep shells crisp.
  • Adjust the amount of cinnamon sugar coating to your preferred sweetness and spice level.

Nutrition

Keywords: pumpkin pie tacos, pumpkin dessert, autumn recipes, fall treats, cinnamon sugar tortillas, Thanksgiving dessert, festive tacos

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