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
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)
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
