Pumpkin Pie Tacos Recipe

Introduction

These Pumpkin Pie Tacos are a fun and festive twist on traditional pumpkin pie, perfect for fall gatherings or any time you crave a seasonal treat. Crispy cinnamon-sugar shells cradle a creamy pumpkin filling topped with fluffy whipped cream and crunchy pecans. Easy to make and delightful to eat!

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

1. Step 1: Preheat the oven to 400°F. Use a 4-4.5 inch cookie cutter to cut 3-4 rounds from each tortilla, aiming for about 20 rounds total.
2. Step 2: Mix the granulated sugar and cinnamon on a plate. Lightly poke each tortilla round 4-5 times with a fork to prevent air bubbles when baking.
3. Step 3: Brush both sides of each tortilla round with the melted butter, then press each side into the cinnamon sugar mixture to coat evenly.
4. Step 4: Flip a muffin tin upside down and nestle the tortilla rounds between the muffin cups to create taco shell shapes. Bake for about 10 minutes, or until golden brown. Let cool in the pan to hold their shape.
5. 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.
6. Step 6: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, then mix until fully combined.
7. Step 7: Spoon or pipe the pumpkin filling into the cooled tortilla shells. Top each taco with a dollop of whipped cream and garnish with chopped pecans. Serve immediately and enjoy!

Tips & Variations

• For easier shaping, use a small muffin tin or a taco shell mold. If you don’t have a cookie cutter, a small glass works well to cut rounds.
• Substitute pecans with toasted walnuts or leave them out for a nut-free option.
• Swap out canned pumpkin for fresh pumpkin puree if available for a fresher taste.

Storage

Store leftover pumpkin filling and whipped cream separately in airtight containers in the refrigerator for up to 3 days. The crispy tortilla shells are best enjoyed fresh, but can be stored in an airtight container at room temperature for 1-2 days. Assemble just before serving to keep shells crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pumpkin pie tacos ahead of time?

It’s best to prepare the shells and fillings separately and combine them just before serving to maintain crispiness.

What can I use if I don’t have pumpkin pie spice?

Mix 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, a pinch of nutmeg, and a pinch of cloves to make a simple pumpkin pie spice substitute.

Pumpkin Pie Tacos Recipe

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★★★★★

4.5 from 247 reviews

• Author: Andria
• Total Time: 25 minutes
• Yield: Approximately 18–20 pumpkin pie tacos 1x

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Description

Pumpkin Pie Tacos combine the comforting flavors of pumpkin pie with a fun and unique taco presentation. Crispy baked tortilla shells are coated in cinnamon sugar and filled with a creamy pumpkin pie-spiced filling, topped with fluffy whipped cream and crunchy pecans for garnish. Perfect for fall gatherings or festive dessert ideas.

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Ingredients

Scale 1x2x3x

For the Taco Shells:

• 6 8-inch Tortillas (makes about 18–24 rounds)
• 1/2 cup Granulated Sugar
• 1 tsp Ground Cinnamon
• 1/3 cup Butter (melted)

For the 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

For the Whipped Cream Topping:

• 1/2 cup Heavy Whipping Cream
• 2 Tablespoons Powdered Sugar
• 1/2 teaspoon Vanilla Extract
• Pecans for garnish (chopped)

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Instructions

1. Preheat and Prepare Tortilla Shells: Preheat your oven to 400°F. Use a 4-4.5 inch cookie cutter to cut 3-4 rounds from each large tortilla, yielding about 20 small tortillas.
2. Prepare Cinnamon Sugar Mixture: In a plate, stir together granulated sugar and ground cinnamon to coat the tortillas later.
3. Prep Tortillas for Baking: Gently stab each tortilla round 4-5 times with a fork to prevent air bubbles during baking. Brush both sides of each round with melted butter, then coat them thoroughly in the cinnamon sugar mixture.
4. Shape and Bake Taco Shells: Flip a muffin tin upside down and place tortilla rounds draped over the inverted muffin cups to shape taco shells. Bake in the preheated oven for 10 minutes or until just golden brown. Allow to cool in the pan for proper shaping.
5. Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form. Set aside in the refrigerator until needed.
6. Prepare Pumpkin Filling: In a large bowl, beat the softened cream cheese and powdered sugar together on medium-high speed until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully incorporated.
7. Assemble Pumpkin Pie Tacos: Once the taco shells have cooled, evenly pipe or spoon the pumpkin filling into each shell. Top with the whipped cream, then garnish with a sprinkle of cinnamon and chopped pecans for a delightful crunch.
8. Serve: Serve immediately to enjoy the contrast of crisp shells and creamy filling with fresh whipped cream topping.

Notes

• You can substitute pecans with walnuts or skip nuts altogether for a nut-free option.
• Ensure tortillas are thin to achieve crispy taco shells.
• Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• For extra flair, drizzle with caramel sauce before serving.
• Make whipped cream just before assembling for the best texture, or keep refrigerated if preparing ahead.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie tacos, pumpkin dessert, fall recipe, baked taco shells, pumpkin pie filling, whipped cream topping, cinnamon sugar, pecan garnish