Description
Pumpkin Pie Tacos are a delicious fall dessert twist combining the flavors of traditional pumpkin pie with crispy taco shells. They’re perfect for Thanksgiving gatherings, autumn parties, or a unique sweet treat
Ingredients
For the Taco Shells:
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6 small flour tortillas (4–6 inches)
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2 tbsp melted butter
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2 tbsp granulated sugar
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1 tsp ground cinnamon
For the Pumpkin Pie Filling:
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1 cup canned pumpkin purée
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4 oz cream cheese, softened
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¼ cup powdered sugar
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½ tsp pumpkin pie spice
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½ tsp vanilla extract
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½ cup whipped cream or whipped topping
Optional Toppings:
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Whipped cream
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Crushed graham crackers or pecans
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Caramel drizzle
Instructions
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Prepare Taco Shells:
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Preheat oven to 375°F (190°C).
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Cut tortillas into rounds using a cookie cutter (optional).
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Brush both sides with melted butter, then coat with cinnamon sugar mixture.
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Drape over oven rack bars or use an inverted muffin tin to form taco shapes.
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Bake for 7–10 minutes until golden and crisp. Let cool.
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Make Pumpkin Filling:
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In a bowl, beat cream cheese until smooth.
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Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Mix well.
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Fold in whipped cream until light and fluffy.
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Assemble Tacos:
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Spoon or pipe pumpkin filling into cooled taco shells.
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Add toppings like whipped cream, crushed nuts, or caramel if desired.
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Notes
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Use gluten-free tortillas for a gluten-free version.
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Can be made a few hours in advance and refrigerated.
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For a crunchier texture, add a sprinkle of crushed gingersnaps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert / Fall
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 11 g
- Fat: 9 g
- Carbohydrates: 22 g
- Protein: 3 g