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Pumpkin Pie Tacos

Delicious Pumpkin Pie Tacos: A Fun Fall Treat to Savor

These Pumpkin Pie Tacos offer a delightful twist on the classic dessert, making them a perfect treat for fall gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 8 tacos
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 10 pieces Flour Tortillas Consider gluten-free tortillas for a delicious GF option.
  • 1/4 cup Granulated Sugar Feel free to reduce for a less sweet dessert.
  • 1 teaspoon Ground Cinnamon Fresh cinnamon yields the best taste.
  • 1/4 cup Butter Substitute with coconut oil for a dairy-free alternative.
For the Pumpkin Filling
  • 8 oz Cream Cheese Ensure it's softened for easy mixing.
  • 1/2 cup Powdered Sugar Adjust to your taste preference.
  • 1 cup Canned Pumpkin Puree Make sure it’s pure pumpkin, not a pre-seasoned pie filling.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice Both store-bought and homemade work wonderfully.
For the Topping
  • 1 cup Heavy Whipping Cream Forms the base for the fluffy whipped cream topping.
  • 1/4 cup Chopped Pecans Optional garnish to add delightful crunch and flavor.

Equipment

  • oven
  • Baking tin
  • Round cookie cutter
  • Medium bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Using a round cookie cutter, cut out 3-4 rounds from each flour tortilla. Aim for 20 rounds in total.
  3. Mix together granulated sugar and ground cinnamon until well combined.
  4. Brush both sides of each tortilla round with melted butter, then roll in the cinnamon-sugar mixture.
  5. Place each coated tortilla round between the cups of an upside-down muffin tin to shape into taco shells.
  6. Bake the tortilla rounds for about 10 minutes, or until golden brown and crispy. Allow to cool.
  7. In a bowl, beat together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. In a separate bowl, combine softened cream cheese and powdered sugar. Gradually blend in pumpkin puree, vanilla, and pumpkin pie spice.
  9. Fill each taco shell with the pumpkin cream mixture and top with whipped cream.
  10. Sprinkle chopped pecans over the whipped cream topping.
  11. Serve your Pumpkin Pie Tacos immediately for the best experience.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Allow taco shells to cool thoroughly before filling. Puncturing tortillas with a fork helps prevent air bubbles while baking. Adjust sweetness according to preference.

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