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.

Ingredients

Scale

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)

Instructions

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.
Prepare Cinnamon Sugar Mixture: In a plate, stir together granulated sugar and ground cinnamon to coat the tortillas later.
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.
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.
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.
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.
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.
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