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Pumpkin Pie Tacos Recipe

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4.9 from 150 reviews

These Pumpkin Pie Tacos are a delightful and festive dessert perfect for fall. Crispy cinnamon sugar-coated tortilla shells are filled with a creamy pumpkin pie-flavored filling and topped with homemade whipped cream and chopped pecans. They combine the flavors of traditional pumpkin pie with a fun taco twist, making them a unique and delicious treat for holiday gatherings or any autumn occasion.

Ingredients

Taco Shells

  • 6 8-inch Tortillas (to make 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 Taco Shells: Preheat your oven to 400°F. Using a 4-4.5 inch cookie cutter, cut 3-4 rounds from each 8-inch tortilla to yield about 20 shells. This size will create perfect taco shells.
  2. Coat Tortillas: Mix the granulated sugar and ground cinnamon together on a plate. Gently pierce each tortilla round 4-5 times with a fork to prevent air bubbles from forming during baking.
  3. Butter and Sugar Coat: Brush both sides of each tortilla round with melted butter. Then, dip or coat each side thoroughly in the cinnamon sugar mixture to ensure a sweet and flavorful crust.
  4. Shape and Bake Shells: Flip a muffin tin upside down. Place the coated tortilla rounds between the muffin cups to form a taco shape. Bake for 10 minutes, or until the shells turn just golden brown. Let them cool in the pan to maintain their shape.
  5. Make Whipped Cream: While the shells cool, combine heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Beat using a mixer until stiff peaks form, creating a rich and fluffy whipped cream topping.
  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, then mix until all ingredients are well incorporated and the filling is smooth.
  7. Assemble Tacos: Once the taco shells are cooled, pipe or spoon the pumpkin pie filling evenly into each shell. Then, top each taco with a generous dollop of whipped cream.
  8. Garnish and Serve: Sprinkle the filled tacos with additional cinnamon and chopped pecans for crunch and extra flavor. Serve immediately to enjoy the crisp shells and creamy filling at their best.

Notes

  • Use a sharp cookie cutter for clean tortilla rounds.
  • Pricking tortillas with a fork helps prevent air bubbles that can cause uneven baking.
  • Ensure cream cheese is softened for smooth filling texture.
  • Serve immediately after assembly to keep shells crisp.
  • Can be made a few hours ahead; keep filling and shells separate until serving to avoid sogginess.

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