Pumpkin Pie Tacos Recipe

Introduction

These Pumpkin Pie Tacos are a fun and festive twist on traditional pumpkin pie. Crispy cinnamon-sugar tortilla shells are filled with creamy pumpkin filling and topped with homemade whipped cream for a delightful fall dessert.

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 tsp vanilla extract
• Pecans for garnish (chopped)

Instructions

1. Step 1: Preheat the oven to 400°F. Using a 4 to 4.5-inch cookie cutter, cut 3 to 4 rounds from each tortilla to yield about 20 shells.
2. Step 2: Mix the granulated sugar and ground cinnamon on a plate. Poke each tortilla round 4-5 times with a fork to prevent air bubbles during baking.
3. Step 3: Brush both sides of each tortilla round with melted butter, then dip and coat them in the cinnamon sugar mixture.
4. Step 4: Place the tortilla rounds between the cups of an upside-down muffin tin to form taco shapes. Bake for about 10 minutes or until they turn golden brown. Let them cool in the pan.
5. Step 5: While the shells cool, make the whipped cream by beating together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
6. Step 6: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined.
7. Step 7: Spoon or pipe the pumpkin filling evenly into the cooled taco shells. Top with a dollop of whipped cream and garnish with chopped pecans. Serve immediately.

Tips & Variations

• Use gluten-free tortillas for a gluten-free version of this dessert.
• For extra crunch, toast the chopped pecans before garnishing.
• Swap pecans for walnuts or leave nuts out for a nut-free option.
• Add a sprinkle of nutmeg or extra cinnamon to the pumpkin filling for more spice depth.

Storage

Store the pumpkin filling and whipped cream separately in airtight containers in the refrigerator for up to 3 days. Keep the tortilla shells in an airtight container at room temperature for up to 2 days. Assemble just before serving to keep shells crisp. Reheat shells briefly in a low oven if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shells ahead of time?

Yes, the cinnamon-sugar tortilla shells can be baked a day in advance. Store them in an airtight container to keep them crisp until ready to fill.

What if I don’t have pumpkin pie spice?

You can make a quick substitute by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, and a pinch of nutmeg.

Pumpkin Pie Tacos Recipe

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★★★★★

4.8 from 134 reviews

Delightfully festive Pumpkin Pie Tacos make a fun and creative twist on traditional pumpkin pie. Crisp and lightly sweetened tortilla shells cradle a creamy pumpkin pie filling and are topped with homemade whipped cream and crunchy pecans for a perfect fall-inspired dessert that’s easy to make and sure to impress.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 20 Pumpkin Pie Tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 (chopped, for garnish)

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 from each 8-inch tortilla to yield about 20 smaller rounds.
2. Season the Rounds: Mix the granulated sugar and ground cinnamon on a plate. Gently prick each tortilla round 4-5 times with a fork to prevent air bubbles during baking.
3. Butter and Coat: Brush both sides of each tortilla round with melted butter. Then, press each round into the cinnamon sugar mixture, coating thoroughly on both sides.
4. Shape and Bake: Flip a muffin tin upside down and place the cinnamon-sugar coated tortilla rounds draped between the muffin cups to form taco shapes. Bake in the preheated oven for 10 minutes or until just golden brown. Let them cool in the pan to hold their shape.
5. Make the Whipped Cream: While the taco shells cool, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
6. Prepare Pumpkin Filling: In a large bowl, 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 incorporated and smooth.
7. Assemble the Tacos: Evenly spoon or pipe the pumpkin filling into the cooled taco shells. Top each with a dollop of the freshly whipped cream. Garnish with a sprinkle of cinnamon and chopped pecans if desired. Serve immediately and enjoy!

Notes

• Use a sharp cookie cutter or knife for clean tortilla rounds.
• Pricking the tortillas before baking helps prevent bubbles and keeps the shells flat and crisp.
• Adjust the amount of cinnamon sugar coating to taste.
• For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.
• These tacos are best enjoyed the same day for optimal crispness.

Keywords: Pumpkin Pie Tacos, Fall Dessert, Pumpkin Pie Filling, Whipped Cream Topping, Festive Dessert, Easy Pumpkin Dessert