Introduction

These Pumpkin Pie Tacos offer a fun and festive twist on a classic fall dessert. Crispy cinnamon-sugar tortilla shells cradle a creamy pumpkin filling topped with fluffy whipped cream and crunchy pecans. Perfect for holiday gatherings or a cozy treat any time of year.

A close-up image of a crispy, sugar-coated taco shell standing upright, filled with a thick layer of orange pumpkin filling inside the bottom half, topped by a generous layer of white whipped cream sprinkled with small chopped nuts and a light dusting of cinnamon. The taco shell has a rough, sugary texture with visible sugar crystals. Around the base, small pieces of chopped nuts and three small orange pumpkin-shaped candies are scattered on a white marbled surface. In the blurred background, another taco is visible. 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. Using a 4-4.5 inch cookie cutter, cut 3-4 rounds out of each tortilla to get about 20 shells.
Step 2: Mix the granulated sugar and ground cinnamon on a plate. Lightly stab the tortilla rounds 4-5 times with a fork to prevent air bubbles.
Step 3: Brush both sides of each tortilla round with melted butter, then press them into the cinnamon-sugar mixture, coating well.
Step 4: Flip a muffin tin upside down and drape the coated tortilla rounds between the cups to form taco shapes. Bake for 10 minutes until just golden brown, then let cool in the pan.
Step 5: While shells cool, prepare the whipped cream by beating heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
Step 6: In a large bowl, beat cream cheese and powdered sugar on medium-high speed until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice; mix until fully combined.
Step 7: Spoon or pipe the pumpkin filling evenly into the cooled taco shells. Top with whipped cream and sprinkle with chopped pecans. Serve immediately and enjoy!

Tips & Variations

For a spicier kick, add a pinch of ground nutmeg or ginger to the pumpkin filling.
Use gluten-free tortillas to make this dessert suitable for gluten intolerances.
Swap pecans for toasted pumpkin seeds for a different crunchy texture.
Prepare the shells a few hours ahead and store in an airtight container to maintain crispiness.

Storage

Store assembled Pumpkin Pie Tacos in the refrigerator and consume within 1-2 days for best freshness. The shells may lose crispness over time, so it’s best to keep filling and shells separate if storing longer. Reheat shells briefly in the oven before assembling if desired.

How to Serve

A close-up view of a small taco-shaped dessert held by a woman's hand with long nails painted in a light shade. The taco shell is a crispy, golden-brown pastry coated in sugar and a light dusting of cinnamon, forming the outer layer. Inside, there are two visible layers of filling: the bottom layer is a smooth, bright orange pumpkin-flavored cream, and on top of it is a thick layer of white whipped cream sprinkled with small pieces of nuts and a light dusting of cinnamon. The background is softly blurred with warm tones and an out-of-focus white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure it’s cooked and pureed until smooth. Substitute it in a 1:1 ratio for canned pumpkin.

How can I make the taco shells extra crispy?

Stabbing the tortillas with a fork helps prevent bubbles, and baking them on an inverted muffin tin shapes them while crisping evenly. Make sure to brush with enough butter and coat well in cinnamon sugar for added crunch and flavor.

Pumpkin Pie Tacos Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

Delight in these festive Pumpkin Pie Tacos, a creative twist on classic pumpkin pie. Crispy mini tortilla shells are coated with cinnamon sugar, baked to golden perfection, then filled with a luscious pumpkin cream cheese filling and topped with homemade whipped cream and chopped pecans for a crunchy garnish. Perfect for fall gatherings or a fun holiday dessert!

Author: Elias
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

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

Garnish

Pecans, chopped (for garnish)

Instructions

Preheat and Prepare Tortillas: Preheat your oven to 400°F (200°C). Using a 4 to 4.5-inch cookie cutter, cut 3 to 4 rounds out of each 8-inch tortilla to yield about 20 small tortilla shells.
Coat Tortilla Rounds: Mix the granulated sugar and ground cinnamon together on a plate. Lightly pierce each tortilla round 4-5 times with a fork to prevent puffing during baking. Brush both sides of each tortilla piece with melted butter, then dip and coat each piece thoroughly in the cinnamon sugar mixture.
Shape and Bake Shells: Flip a muffin tin upside down. Carefully place each coated tortilla round between the muffin cups, forming a taco shell shape. Bake in the preheated oven for 10 minutes or until the shells are just golden brown. Let them cool in the pan to maintain their shape.
Make Whipped Cream: While the shells cool, combine the heavy whipping cream, powdered sugar, and vanilla extract in a bowl. Using a mixer, whip until stiff peaks form. Set aside in the refrigerator.
Prepare Pumpkin Filling: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add the canned pumpkin puree, vanilla extract, and pumpkin pie spice and mix thoroughly until everything is well incorporated.
Assemble Tacos: Spoon or pipe the pumpkin filling evenly into each cooled tortilla shell to form the taco filling layer. Then, top the filling with a generous layer of whipped cream.
Garnish and Serve: Sprinkle the tacos with additional cinnamon powder and chopped pecans for a finishing touch. Serve immediately to enjoy the crispy shell and creamy filling contrast.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling.
Use fresh pumpkin puree for the best flavor, not pumpkin pie filling.
You can substitute pecans with walnuts or leave them out for a nut-free option.
For a dairy-free version, use plant-based cream cheese and whipped cream alternatives.
These tacos are best served the same day to maintain crispiness of shells.

Keywords: pumpkin pie tacos, pumpkin dessert, fall dessert, holiday dessert, pumpkin pie filling, cinnamon sugar tortillas