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Pumpkin Pie Tacos Recipe

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★★★★★

4.7 from 53 reviews

Delight in these festive Pumpkin Pie Tacos, a creative twist on classic pumpkin pie flavors wrapped in crispy cinnamon-sugar tortilla shells. Perfectly baked shells filled with creamy pumpkin pie filling and topped with luscious whipped cream and crunchy pecans – a fun and delicious treat for fall gatherings or any festive occasion.

Ingredients

Scale

Tortilla Shells

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

Pumpkin Pie 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

Whipped Cream Topping

  • 1/2 cup Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

Garnish

  • Chopped Pecans

Instructions

  1. Prep Tortilla Shells: Preheat your oven to 400°F (204°C). Using a 4 to 4.5-inch cookie cutter, cut 3-4 rounds out of each 8-inch tortilla to yield about 20 smaller rounds.
  2. Prepare Cinnamon Sugar Mix: In a plate, mix granulated sugar and ground cinnamon. Lightly prick each tortilla round 4-5 times with a fork to prevent air bubbles during baking.
  3. Coat Tortilla Rounds: Brush both sides of each tortilla round generously with melted butter, then press each side into the cinnamon sugar mixture to coat evenly.
  4. Form Taco Shells and Bake: Flip a muffin tin upside down and place the coated tortilla rounds over the muffin cups to shape them into taco shells. Bake in the preheated oven for 10 minutes or until they are just golden brown and crisp. Let cool in the pan to retain shape.
  5. Make Whipped Cream: While the shells cool, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
  6. Prepare Pumpkin Filling: In a large bowl, beat softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add canned pumpkin puree, vanilla extract, and pumpkin pie spice; mix until fully incorporated and silky.
  7. Assemble the Tacos: Spoon or pipe the pumpkin filling evenly into the cooled taco shells. Top each filled shell with a generous dollop of whipped cream.
  8. Garnish and Serve: Sprinkle chopped pecans and a dash of cinnamon over the whipped cream. Serve immediately to enjoy the perfect crispiness and creamy flavors.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Pricking the tortillas prevents them from puffing up too much and helps maintain shell shape.
  • Serve the tacos immediately after assembling to keep the shells crisp.
  • You can substitute pecans with walnuts or omit nuts for a nut-free option.
  • For a dairy-free version, use dairy-free cream cheese and whipping cream alternatives.

Keywords: pumpkin pie tacos, pumpkin dessert, cinnamon sugar shells, fall dessert, Thanksgiving treat, pumpkin pie filling, whipped cream topping

Find it online: https://cookedbycleo.com/pumpkin-pie-tacos-recipe/