Pumpkin Pie Tacos Fall are a delightful blend of traditional pumpkin pie and the fun, portable shape of tacos. This unique dessert combines creamy pumpkin filling with crispy cinnamon-sugar tortillas, creating a treat that’s perfect for autumn gatherings. The comforting flavor profile of pumpkin, along with the sweet and spiced notes, makes these tacos an irresistible choice for any fall celebration. Let’s dive into how to make this exciting recipe!

Why You’ll Love This Pumpkin Pie Tacos Fall

There are countless reasons to adore Pumpkin Pie Tacos Fall. First, they offer a playful twist on a traditional dessert, making them perfect for parties and gatherings. Second, the combination of crunchy taco shells with creamy pumpkin filling is a texture lover’s dream. Third, they can be customized with various toppings, like whipped cream and chopped pecans. Fourth, they are vegetarian-friendly, catering to diverse dietary preferences. Fifth, they are easy to make, requiring minimal kitchen skills. Sixth, they evoke the warm flavors of autumn, making them a seasonal must-try. Lastly, they are perfect for enjoying with family and friends during cozy fall evenings, making them one of the best Pumpkin Dessert Tacos Recipe options.

Pumpkin Pie Tacos Fall: 12 Irresistible Sweet Treats - Pumpkin Pie Tacos Fall - main visual representation

Ingredients for Pumpkin Pie Tacos Fall

Gather these items:

12 small corn tortillas (6-inch)
1/2 cup granulated sugar
1 tsp ground cinnamon
1/3 cup butter, melted
4 oz cream cheese, softened
1/4 cup powdered sugar (for filling)
3/4 cup canned pumpkin puree
1/2 tsp pure vanilla extract (for filling)
1 1/2 tsp pumpkin pie spice
1/2 cup heavy whipping cream (for topping)
2 tbsp powdered sugar (for topping)
1/2 tsp vanilla extract (for topping)
Chopped pecans, for garnish

How to Make Pumpkin Pie Tacos Fall Step-by-Step

Step 1: Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon. Brush tortillas with 1/3 cup melted butter. Drape tortillas over oven racks to bake at 375°F (190°C) for 8-10 minutes, until crisp and golden, holding a taco shape. Immediately coat warm shells in the cinnamon sugar mixture. Cool on a wire rack.
Step 2: In a mixing bowl, beat 4 oz softened cream cheese with 1/4 cup powdered sugar until smooth. Add 3/4 cup pumpkin puree, 1/2 tsp vanilla extract, and 1 1/2 tsp pumpkin pie spice; beat until well combined and creamy. Cover the filling and chill in the refrigerator for at least 3-4 hours or preferably overnight until firm.
Step 3: In a chilled bowl, whip 1/2 cup cold heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
Step 4: Retrieve the chilled pumpkin filling. Generously fill each cinnamon-sugar taco shell with the pumpkin mixture. Dollop or pipe whipped cream over the filling. Garnish with chopped pecans. Serve immediately to enjoy the contrast of the crispy shell and the cold, creamy filling.

Pumpkin Pie Tacos Fall: 12 Irresistible Sweet Treats - Pumpkin Pie Tacos Fall - additional detail

Pro Tips for the Best Pumpkin Pie Tacos Fall

Keep these in mind:

Chill the pumpkin filling overnight for better texture.
Use fresh whipped cream for the best flavor.
Store leftovers in the refrigerator for up to 2 days.
For an extra burst of flavor, consider adding a hint of maple syrup to the pumpkin filling.

Best Ways to Serve Pumpkin Pie Tacos Fall

There are plenty of ways to enjoy Pumpkin Pie Tacos Fall. You can serve them as a fun dessert at Thanksgiving or alongside a warm cup of spiced cider for a cozy evening. Another idea is to bring them to a potluck, where they will surely be a hit among guests. Pairing these tacos with additional toppings like caramel sauce or chocolate drizzle creates delightful Pumpkin Flavored Taco Treats that everyone will love.

How to Store and Reheat Pumpkin Pie Tacos Fall

To store your Pumpkin Pie Tacos Fall, keep any leftovers in an airtight container in the refrigerator for up to 2 days. If you want to prepare them ahead of time, consider making the filling and taco shells separately. When ready to serve, assemble them fresh to maintain the crispy texture of the shells.

Frequently Asked Questions About Pumpkin Pie Tacos Fall

What’s the secret to perfect Pumpkin Pie Tacos Fall?

The secret lies in the balance of flavors. Make sure to use quality pumpkin puree and chill the filling overnight for the best texture. The crispy taco shell enhances the overall experience, making it essential for these Fall Pumpkin Dessert Tacos.

Can I make Pumpkin Pie Tacos Fall ahead of time?

Yes! You can prepare the filling and taco shells in advance. Just assemble them shortly before serving for that fresh, crispy bite. This method works well if you want to impress guests with minimal stress.

How do I avoid common mistakes with Pumpkin Pie Tacos Fall?

To avoid soggy tacos, ensure your taco shells are fully baked and crispy before adding the filling. Also, do not overfill the shells, as this can lead to breakage. Keeping the toppings separate until serving is also a good practice.

Variations of Pumpkin Pie Tacos Fall You Can Try

There are numerous variations to explore! You can try Pumpkin Spice Tacos by adding a hint of nutmeg or ginger to the filling. Another idea is to make a chocolate version by adding cocoa powder to the pumpkin mix, creating a rich flavor. For a nutty twist, consider adding crushed walnuts or almonds as a topping for your Unique Fall Dessert Tacos.

For more delicious dessert ideas, check out Cinnamon Orange Jam Linzer Cookies or Apple Pie. If you’re looking for a savory option, try Veggie Burgers with Avocado Green Harissa.

For additional information on pumpkin and its health benefits, you can visit Healthline.

Pumpkin Pie Tacos Fall: 12 Irresistible Sweet Treats

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful and intriguing culinary mashup, Pumpkin Pie Tacos take the comforting, spice-laden essence of a classic autumn dessert and transform it into a fun, portable treat.

Author: Emily
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 small corn tortillas (6-inch)
1/2 cup granulated sugar
1 tsp ground cinnamon
1/3 cup butter, melted
4 oz cream cheese, softened
1/4 cup powdered sugar (for filling)
3/4 cup canned pumpkin puree
1/2 tsp pure vanilla extract (for filling)
1 1/2 tsp pumpkin pie spice
1/2 cup heavy whipping cream (for topping)
2 tbsp powdered sugar (for topping)
1/2 tsp vanilla extract (for topping)
Chopped pecans, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon. Brush tortillas with 1/3 cup melted butter. Drape tortillas over oven racks to bake at 375°F (190°C) for 8-10 minutes, until crisp and golden, holding a taco shape. Immediately coat warm shells in the cinnamon sugar mixture. Cool on a wire rack.
In a mixing bowl, beat 4 oz softened cream cheese with 1/4 cup powdered sugar until smooth. Add 3/4 cup pumpkin puree, 1/2 tsp vanilla extract, and 1 1/2 tsp pumpkin pie spice; beat until well combined and creamy. Cover the filling and chill in the refrigerator for at least 3-4 hours or preferably overnight until firm.
In a chilled bowl, whip 1/2 cup cold heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
Retrieve the chilled pumpkin filling. Generously fill each cinnamon-sugar taco shell with the pumpkin mixture. Dollop or pipe whipped cream over the filling. Garnish with chopped pecans. Serve immediately to enjoy the contrast of the crispy shell and the cold, creamy filling.