As I prepared for fall festivities, I stumbled upon a delightful idea that turned my kitchen into a cozy wonderland: Pumpkin Pie Tacos. Yes, you heard that right! These fun dessert tacos blend the rich, spiced flavors of classic pumpkin pie with a whimsical twist that’s perfect for Halloween and Thanksgiving gatherings. Not only are these treats a crowd-pleaser, but they’re also wonderfully simple to make, letting you swap out the usual fast food options for something homemade and heartwarming. Imagine crunchy cinnamon-sugar-coated taco shells embracing a creamy pumpkin filling, topped with fluffy whipped cream—it’s a comfort food dream come true! Are you ready to take your seasonal desserts to the next level with these irresistible Pumpkin Pie Tacos? Why Are Pumpkin Pie Tacos a Must-Try? Unforgettable Flavor: The blend of warm spices and creamy pumpkin filling will have everyone craving more. Crispy Delight: The cinnamon-sugar-coated taco shells lend a satisfying crunch that contrasts beautifully with the smooth filling. Easy to Make: With just a few simple ingredients and steps, you’ll create a stunning dessert that appears gourmet without the effort. Perfect for Gatherings: These tacos are not just a treat; they’re a festive conversation starter for your Halloween or Thanksgiving table! Versatile Options: You can easily switch the filling or toppings, making them suitable for every taste, similar to my delicious Chicken Street Tacos or the unique Sweet Savory Tacos. Serve Fresh: They’re best enjoyed immediately to maintain that delightful crunch. Trust me, once you serve these Pumpkin Pie Tacos, you won’t want anything else! Pumpkin Pie Tacos Ingredients • To create these delightful Pumpkin Pie Tacos, gather the following ingredients for a perfect fall treat! For the Taco Shells Flour Tortillas – Use 8-inch tortillas for the ideal taco shell shape. Granulated Sugar – This adds sweetness; feel free to substitute with coconut sugar for a hint of caramel flavor. Ground Cinnamon – This spice shines in the sugar coating, giving your shells warmth and depth. Butter – A key binder for richness; coconut oil works as a great dairy-free alternative. For the Filling Cream Cheese – This provides a creamy texture that complements the pumpkin; use vegan cream cheese for a dairy-free version. Powdered Sugar – To sweeten your creamy filling; consider agave syrup for a healthier option. Canned Pumpkin Puree – The star ingredient that brings flavor and color; fresh pumpkin can be used with extra prep. Pure Vanilla Extract – Enhances the sweet notes; for a more intense taste, use vanilla bean. Pumpkin Pie Spice – This blend delivers that traditional pumpkin pie essence; create your own by mixing cinnamon, nutmeg, and ginger if needed. For the Topping Heavy Whipping Cream – Essential for making fluffy whipped cream; chill coconut cream for a dairy-free topping. Chopped Pecans – These add a delightful crunch as a garnish; walnuts can be a good substitute, or just omit for nut-free diets. With these ingredients, you’re well on your way to delighting your family and friends with savory Pumpkin Pie Tacos that are sure to evoke the warm feelings of fall! Step‑by‑Step Instructions for Pumpkin Pie Tacos Step 1: Preheat and Prepare Tortillas Start by preheating your oven to 400°F (200°C) to ensure a crispy shell for your Pumpkin Pie Tacos. While the oven warms up, use a cookie cutter to cut the 8-inch flour tortillas into rounds, creating the perfect size for your taco shells. This step lays the groundwork for a delightful fall dessert that’s both unique and delicious. Step 2: Mix Cinnamon-Sugar Coating On a large plate, combine granulated sugar and ground cinnamon, mixing them well to create a sweet topping for your taco shells. Next, gently puncture each tortilla round with a fork—this prevents air bubbles during baking, ensuring even, crispy shells that hold the creamy pumpkin filling later. Step 3: Butter and Coat Tortillas Brush each tortilla round generously with melted butter, allowing it to soak in for added richness. Once coated, carefully place each tortilla in the cinnamon-sugar mixture, turning them to ensure even coverage. The buttery, sugary blend enhances the flavor and adds that irresistible crunch to your Pumpkin Pie Tacos. Step 4: Shape and Bake Taco Shells Take an upside-down muffin tin and carefully place the tortilla rounds between the cups to shape them into taco shells. Bake these assembled taco shells in the preheated oven for about 10 minutes or until they turn golden brown. This step creates a beautiful texture and crispiness that will complement the smooth pumpkin filling inside. Step 5: Cool Taco Shells Once baked, remove the muffin tin from the oven and allow the taco shells to cool completely. This cooling period is crucial as it helps them maintain their shape and crunch, ensuring each bite of your Pumpkin Pie Tacos is as delightful as the last. Step 6: Whip the Cream While the taco shells cool, prepare the whipped cream by combining heavy whipping cream, sugar, and vanilla extract in a mixing bowl. Use a hand mixer or stand mixer to beat the mixture until stiff peaks form, about 3–5 minutes. This fluffy topping will elevate your dessert, making it even more indulgent. Step 7: Make the Pumpkin Filling In a separate bowl, beat together cream cheese and powdered sugar until smooth and creamy. Gradually add in the canned pumpkin puree, pure vanilla extract, and pumpkin pie spice, mixing thoroughly until well combined. This luscious filling is what makes your Pumpkin Pie Tacos truly shine with fall flavors. Step 8: Assemble the Tacos Once cooled, fill each crispy taco shell with a generous scoop of the pumpkin mixture, pressing gently to pack them nicely. Finally, top each filled taco with a dollop of whipped cream, creating a beautiful contrast against the orange filling. Garnish with a sprinkle of cinnamon or a few chopped pecans for a delightful crunch. Step 9: Serve Immediately Serve your enchanting Pumpkin Pie Tacos immediately to preserve the crunchiness of the shells. As you sit down to enjoy these seasonal treats, savor the rewarding blend of flavors and textures that make them a perfect dessert for Thanksgiving or Halloween gatherings. What to Serve with Crunchy Pumpkin Pie Tacos Elevate your fall gathering with delightful accompaniments that enhance the magical flavors of these Pumpkin Pie Tacos. Hot Apple Cider: The warm spices in cider mirror the filling, creating a comforting drink pairing. Maple Pecan Salad: A fresh salad with crunchy pecans and a light maple dressing provides a lovely contrast to the creamy tacos. Gingerbread Cookies: The classic flavors of gingerbread add a festive touch, perfect for Thanksgiving vibes while echoing the spices used. Pumpkin Spice Latte: This seasonal favorite will amplify the pumpkin experience, wrapping you in cozy flavors with every sip. Caramel Drizzle: Offering a rich sweetness, a light drizzle over the tacos will add complexity and revive your taste buds in every bite. Vanilla Ice Cream: The creamy, cold texture and vanilla flavor will play beautifully off the warm spiced pumpkin, making for a satisfying end to your meal. Indulging in these pairings will create a heartwarming experience that highlights the joy of fall food with each delicious bite! How to Store and Freeze Pumpkin Pie Tacos Airtight Container: Store unfilled taco shells in an airtight container at room temperature for up to 2 days. This keeps them crispy and ready for filling when you’re ready to serve. Fridge: Store any leftover filled Pumpkin Pie Tacos in the fridge for up to 1 day. Cover them loosely with plastic wrap to prevent sogginess while allowing a little air circulation. Freezer: For longer storage, freeze unfilled taco shells for up to 1 month. Just ensure they’re completely cooled and wrapped tightly in foil or freezer bags before freezing. Reheating: To re-crisp frozen taco shells, bake them at 350°F (175°C) for about 5–7 minutes until warmed through. Avoid microwaving, as this can make them soft. Expert Tips for Pumpkin Pie Tacos Crucial Puncturing: Remember to puncture your tortillas before baking to prevent puffing. This simple step ensures your shells are crispy and ready for the creamy filling. Space in the Oven: Don’t overcrowd the muffin tin! Each taco shell should have some space to expand and maintain its crunchiness. Use Fresh Ingredients: Opt for fresh pumpkin puree if you can. While canned works perfectly, fresh adds a vibrant flavor that enhances your Pumpkin Pie Tacos. Whip it Right: When making whipped cream, ensure your mixing bowl is cold. This will help achieve fluffier peaks for the perfect topping. Fill Just Before Serving: To keep your taco shells crispy, fill them just before serving. This prevents them from getting soggy and allows everyone to enjoy that delightful crunch! Experiment with Variations: Don’t hesitate to play around with the filling! Adding cocoa powder for a chocolatey twist or swapping the pumpkin for sweet potato can create unique versions of these tasty Pumpkin Pie Tacos. Make Ahead Options These Pumpkin Pie Tacos are perfect for meal prep lovers! You can prepare the taco shells up to 2 days in advance by baking them and storing in an airtight container to keep them crispy. Additionally, the creamy pumpkin filling can be made up to 24 hours ahead; simply refrigerate it in an airtight container. When you’re ready to serve, fill the cooled taco shells with the pumpkin mixture and top with whipped cream. This make-ahead strategy not only saves you time on busy days but also ensures your Pumpkin Pie Tacos remain just as delicious and delightful! Variations & Substitutions for Pumpkin Pie Tacos Feel free to get creative with these Pumpkin Pie Tacos! Customize each bite to suit your taste preferences and dietary needs. Dairy-Free: Replace cream cheese with vegan cream cheese and use chilled coconut cream for the whipped topping. Less Sweet: Cut back on powdered sugar in the filling, or swap it out for agave syrup for a lighter sweet touch. Different Filling: Substitute pumpkin puree with sweet potato puree to create a unique twist that’s just as delicious. Add Chocolate: For a rich flavor, mix cocoa powder into the cream cheese filling or drizzle melted chocolate on top before serving. Nut-Free: Omit chopped pecans and replace them with sunflower seeds as a crunchy garnish or leave them off entirely. Spicy Kick: Stir in a pinch of cayenne pepper or chili powder to the filling for a surprising burst of heat that complements the pumpkin flavor. Gluten-Free: Use gluten-free tortillas to make these delightful tacos accessible for those avoiding gluten while still enjoying that crunchy texture. Flavor Boost: Enhance the filling with a splash of maple syrup or a few drops of orange extract for a festive citrus note, reminiscent of Thanksgiving flavors. Feel inspired? Try these variations, and let your culinary creativity shine just as it does in my other recipes like Buffalo Chicken Tacos or Chicken Birria Tacos. Enjoy your fall celebrations! Pumpkin Pie Tacos Recipe FAQs What type of tortillas should I use for Pumpkin Pie Tacos? Absolutely! For the best results, I recommend using 8-inch flour tortillas, as they create the perfect size for your taco shells. If you’re looking for a bit of a twist, you can also use corn tortillas, but the texture and flavor will differ slightly. How should I store leftover Pumpkin Pie Tacos? For any filled Pumpkin Pie Tacos, it’s best to store them in the fridge for up to 1 day. Simply cover them loosely with plastic wrap to allow for air circulation while preventing sogginess. However, if you’re storing the taco shells before filling, keep them in an airtight container at room temperature for up to 2 days, ensuring they stay crispy! Can I freeze the taco shells? Yes! To freeze unfilled taco shells, cool them completely, then wrap tightly in foil or place in freezer bags. They can be stored for up to 1 month. When you’re ready to enjoy some Pumpkin Pie Tacos, re-crisp them by baking at 350°F (175°C) for about 5–7 minutes until warmed through, giving them that delightful crunch once again. What can I use instead of cream cheese in the filling? If you’re looking for a dairy-free option, swapping cream cheese for vegan cream cheese is a fantastic choice that maintains the creamy texture. I often suggest using a 1:1 ratio for the best results, ensuring that your pumpkin filling still delivers that deliciously rich flavor. How can I adjust the sweetness in my Pumpkin Pie Tacos? Very! If you’d like a healthier alternative to powdered sugar in your cream cheese filling, consider using agave syrup or honey. Start by adding a small amount then taste; you can always add more until you reach your desired sweetness! Remember, flavor balance is key! What if my taco shells puffed up while baking? No worries! If your taco shells puff like balloons, it usually means the tortillas weren’t punctured enough before baking. To prevent this, gently puncture each tortilla round with a fork in a few places before coating them in butter and cinnamon-sugar. This simple step will keep them flat and perfectly crispy! Irresistible Pumpkin Pie Tacos: Your New Fall Favorite! Discover delightful Pumpkin Pie Tacos that blend classic pumpkin pie flavors with a fun twist, perfect for Halloween and Thanksgiving. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsCooling Time 10 minutes minsTotal Time 50 minutes mins Servings: 6 tacosCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Taco Shells4 pieces Flour Tortillas Use 8-inch tortillas for the ideal taco shell shape.3 tablespoons Granulated Sugar This adds sweetness; can be substituted with coconut sugar.1 teaspoon Ground Cinnamon This spice shines in the sugar coating.4 tablespoons Butter A key binder for richness; coconut oil works as a dairy-free alternative.For the Filling8 ounces Cream Cheese Use vegan cream cheese for a dairy-free version.1 cup Powdered Sugar To sweeten your creamy filling.1 cup Canned Pumpkin Puree The star ingredient; fresh pumpkin can be used.1 teaspoon Pure Vanilla Extract Enhances the sweet notes.2 teaspoons Pumpkin Pie Spice Traditional pumpkin pie essence.For the Topping1 cup Heavy Whipping Cream Essential for making fluffy whipped cream.1/4 cup Chopped Pecans Adds crunch as a garnish. Equipment OvenMuffin tinMixing bowlsHand mixer Method Preparation StepsPreheat your oven to 400°F (200°C) and cut the tortillas into rounds using a cookie cutter.Mix granulated sugar and ground cinnamon on a plate and gently puncture each tortilla round with a fork.Brush each tortilla round with melted butter and coat them in the cinnamon-sugar mixture.Place the tortilla rounds in an upside-down muffin tin and bake for 10 minutes until golden brown.Allow the taco shells to cool completely after baking.Whip heavy cream, sugar, and vanilla until stiff peaks form.In a separate bowl, beat together cream cheese and powdered sugar, then mix in pumpkin puree, vanilla, and spice.Fill each taco shell with the pumpkin mixture and top with a dollop of whipped cream and pecans.Serve immediately to maintain the crunchiness of the shells. Nutrition Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg NotesStore unfilled taco shells in an airtight container at room temperature for up to 2 days. Fill just before serving to keep the shells crispy. Tried this recipe?Let us know how it was!
