Go Back
–+ servings
Pumpkin Pie Tacos

Pumpkin Pie Tacos: The Ultimate Sweet Fall Treat You’ll Love

Delight in Pumpkin Pie Tacos, a unique blend of pumpkin pie flavors in a handheld dessert perfect for fall celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 6 pieces Tortillas Use flour tortillas for softness; corn tortillas offer a gluten-free option.
  • 1/2 cup Granulated Sugar This adds sweetness for the taco shells; coconut sugar is a great substitute.
  • 1 tsp Ground Cinnamon Infuses flavor into the taco shell; adjust to your taste for more warmth.
  • 1/3 cup Butter Provides moisture and richness; margarine or dairy-free options can be used.
For the Pumpkin Filling
  • 4 oz Cream Cheese Creates creaminess in the filling; opt for vegan cream cheese if needed.
  • 1/4 cup Powdered Sugar Sweetens the filling; adjust to your desired level of sweetness.
  • 3/4 cup Canned Pumpkin Puree The star flavor of your Pumpkin Pie Tacos; fresh pumpkin is a wonderful alternative.
  • 1/2 tsp Pure Vanilla Extract Enhances the overall flavor; homemade vanilla brings a unique touch.
  • 1 1/2 tsp Pumpkin Pie Spice Infuses the filling with warm spices; a mix of cinnamon, nutmeg, and ginger works too.
For the Whipped Cream Topping
  • 1/2 cup Heavy Whipping Cream Base for the whipped cream; coconut cream can be a non-dairy substitute.
  • 2 tbsp Powdered Sugar Adds sweetness to the whipped cream; adjust to taste preference.
  • 1/2 tsp Vanilla Extract Ensures flavor consistency with the filling; keep it simple for the best results.
Optional Garnish
  • Pecans Adds a delightful crunch on top; walnuts work too or can be skipped entirely.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • cookie cutter

Method
 

Step-by-Step Instructions for Pumpkin Pie Tacos
  1. Preheat your oven to 400°F (200°C) and cut circles from each of the 6 tortillas using a cookie cutter. Pierce the tortillas with a fork to prevent air bubbles.
  2. Mix 1/2 cup granulated sugar with 1 tsp ground cinnamon. Brush melted butter on both sides of each tortilla circle and dip into the cinnamon-sugar mixture.
  3. Press each coated tortilla in an inverted muffin tin and bake for about 10 minutes until golden brown. Allow to cool.
  4. In a bowl, beat together 1/2 cup heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form.
  5. Combine 4 oz softened cream cheese and 1/4 cup powdered sugar, then add 3/4 cup canned pumpkin puree, 1/2 tsp vanilla extract, and 1 1/2 tsp pumpkin pie spice. Blend until creamy.
  6. Fill each taco shell with the pumpkin mixture and top with whipped cream.
  7. Serve immediately while the shells are still crispy and garnish with chopped pecans and a sprinkle of cinnamon.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 5mgIron: 4mg

Notes

Ensure cream cheese is at room temperature for easy blending. Let taco shells cool completely before filling to avoid sogginess. Adjust sweetness as needed for individual preference.

Tried this recipe?

Let us know how it was!