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Pumpkin Pie Tacos

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 4 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 Filling
  • 8 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 Topping
  • 1 cup Heavy Whipping Cream Essential for making fluffy whipped cream.
  • 1/4 cup Chopped Pecans Adds crunch as a garnish.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Hand mixer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and cut the tortillas into rounds using a cookie cutter.
  2. Mix granulated sugar and ground cinnamon on a plate and gently puncture each tortilla round with a fork.
  3. Brush each tortilla round with melted butter and coat them in the cinnamon-sugar mixture.
  4. Place the tortilla rounds in an upside-down muffin tin and bake for 10 minutes until golden brown.
  5. Allow the taco shells to cool completely after baking.
  6. Whip heavy cream, sugar, and vanilla until stiff peaks form.
  7. In a separate bowl, beat together cream cheese and powdered sugar, then mix in pumpkin puree, vanilla, and spice.
  8. Fill each taco shell with the pumpkin mixture and top with a dollop of whipped cream and pecans.
  9. 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

Notes

Store unfilled taco shells in an airtight container at room temperature for up to 2 days. Fill just before serving to keep the shells crispy.

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