Pumpkin Pie Tacos Recipe
Introduction
These Pumpkin Pie Tacos are a fun and festive twist on a classic fall favorite. Crispy cinnamon-sugar tortillas hold a creamy pumpkin filling topped with fluffy whipped cream and crunchy pecans. They’re perfect for a sweet bite at any seasonal gathering.
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 your oven to 400°F. Use a 4 to 4.5-inch cookie cutter to cut 3-4 rounds from each tortilla, aiming for about 20 rounds total.
- Step 2: Mix the granulated sugar and cinnamon on a plate. Lightly prick the tortilla rounds 4-5 times with a fork to prevent air bubbles during baking.
- Step 3: Brush both sides of each tortilla round with melted butter, then coat them thoroughly in the cinnamon sugar mixture.
- Step 4: Flip a muffin tin upside down and drape the coated tortilla rounds between the muffin cups to form taco shapes. Bake for 10 minutes or until golden brown. Let them cool in the pan.
- Step 5: While the shells cool, prepare the whipped cream. Using a mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Step 6: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined.
- Step 7: Fill the cooled tortilla shells with the pumpkin cream cheese mixture. Top each taco with a dollop of whipped cream and garnish with chopped pecans. Serve immediately and enjoy!
Tips & Variations
- For extra crunch, toast pecans before chopping and garnishing.
- Use gluten-free tortillas to make this recipe suitable for gluten-sensitive guests.
- To add a caramel touch, drizzle a small amount of caramel sauce over the whipped cream before serving.
- For a spicier kick, add a pinch of ground ginger or nutmeg to the pumpkin filling.
Storage
Store assembled tacos in an airtight container in the refrigerator for up to 2 days. To keep the shells crisp, store the tortillas separately from the filling and assemble just before serving. Reheat the empty tortilla shells briefly in the oven before filling if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pumpkin filling ahead of time?
Yes, the pumpkin cream cheese filling can be made up to 1 day in advance and refrigerated. Give it a quick stir before using.
What can I use if I don’t have a cookie cutter?
If you don’t have a cookie cutter, use a small bowl or glass to trace rounds on the tortillas before cutting with a knife.
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Pumpkin Pie Tacos Recipe
- Total Time: 30 minutes
- Yield: About 20 pumpkin pie tacos 1x
- Diet: Vegetarian
Description
Delight in these crispy Pumpkin Pie Tacos, a festive and fun twist on traditional pumpkin pie, combining cinnamon sugar-coated tortilla shells filled with a creamy pumpkin-spiced filling and topped with homemade whipped cream and pecans.
Ingredients
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)
Instructions
- Preheat and Prepare Tortillas: Preheat the oven to 400°F. Using a 4 to 4.5-inch cookie cutter, cut 3-4 rounds from each 8-inch tortilla to yield about 20 smaller shells.
- Make Cinnamon Sugar Coating: In a plate, combine the granulated sugar and ground cinnamon. Gently stab each tortilla round 4-5 times with a fork to prevent air bubbles during baking.
- Butter and Coat Tortillas: Brush both sides of each tortilla round generously with melted butter, then coat thoroughly in the cinnamon sugar mixture on both sides.
- Shape and Bake Shells: Flip a muffin tin upside down. Drape the coated tortilla rounds between the inverted muffin cups to create a taco shell shape. Bake for 10 minutes until just golden brown. Allow the shells to cool in the pan to hold their shape.
- Prepare Whipped Cream: While shells are cooling, beat the heavy whipping cream, powdered sugar, and vanilla extract using a mixer until stiff peaks form. Set aside.
- Make Pumpkin Filling: In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar at medium-high speed until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully incorporated and smooth.
- Assemble Tacos: Evenly pipe or spoon the pumpkin filling into the cooled tortilla shells. Top each filled shell with a dollop of the whipped cream.
- Garnish and Serve: Sprinkle chopped pecans and a pinch of cinnamon over the whipped cream topping. Serve immediately and enjoy these seasonal treats!
Notes
- Using an inverted muffin tin to shape the tortillas ensures perfect taco-shaped shells that hold filling well.
- Stabbing the tortillas with a fork prevents puffing and bubbles during baking.
- Ensure the cream cheese is softened for a smooth, creamy pumpkin filling.
- Serve these tacos immediately to retain crispness of the shells and freshness of the whipped cream topping.
- You can substitute pecans with walnuts or skip nuts for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie tacos, pumpkin dessert, fall dessert, Thanksgiving recipe, pumpkin spice, pumpkin puree, whipped cream, cinnamon sugar tortillas
