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Pumpkin Pie Tacos Fall: 12 Irresistible Sweet Treats

Pumpkin Pie Tacos Fall

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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.

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

Instructions

  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.
  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.
  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.
  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.

Notes

  • 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.

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