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Pumpkin Pie Tacos Recipe

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★★★★★

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!

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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