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Pumpkin Pie Tacos Recipe

Pumpkin Pie Tacos Recipe
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★★★★★

5 from 28 reviews

Delight in these creative Pumpkin Pie Tacos, a fun twist on classic pumpkin pie flavors wrapped in crispy cinnamon-sugar coated tortillas filled with creamy pumpkin filling and topped with fluffy whipped cream and chopped pecans. Perfect as a festive fall dessert or a unique treat for any occasion.

Ingredients

Scale

Tortilla Shells

  • 6 8-inch tortillas (to make about 18–24 rounds)
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/3 cup butter, melted

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

Whipped Cream Topping

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Garnish

  • Chopped pecans (for garnish)

Instructions

  1. Prepare Tortilla Rounds: Preheat your oven to 400°F (200°C). Using a 4 to 4.5-inch cookie cutter, cut 3-4 rounds from each 8-inch tortilla to yield about 20 smaller tortilla shells.
  2. Make Cinnamon Sugar Coating: On a plate, mix together the granulated sugar and ground cinnamon. Lightly pierce the tortilla rounds 4-5 times with a fork to prevent air bubbles during baking.
  3. Butter and Coat Tortillas: Brush both sides of each tortilla round with melted butter, then press them into the cinnamon sugar mixture to coat evenly on both sides.
  4. Shape and Bake Shells: Flip a muffin tin upside down and carefully mold the cinnamon-coated tortilla rounds between the muffin cups to form taco shells. Bake for 10 minutes or until they are just golden brown. Allow the shells to cool completely in the pan.
  5. Prepare Whipped Cream: While the shells cool, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form. Set aside in the refrigerator.
  6. Make Pumpkin Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix well until fully incorporated and smooth.
  7. Assemble Tacos: Evenly spoon or pipe the pumpkin filling into each cooled tortilla taco shell. Top generously with the prepared whipped cream.
  8. Garnish and Serve: Sprinkle chopped pecans on top of the whipped cream for a crunchy garnish. Optionally, dust with a little more cinnamon. Serve immediately and enjoy your festive Pumpkin Pie Tacos!

Notes

  • Ensure the tortilla shells are completely cool before filling to prevent sogginess.
  • You can substitute canned pumpkin puree with fresh pumpkin puree if available.
  • Adjust sugar levels in the filling and topping according to your taste preferences.
  • For a dairy-free version, use dairy-free cream cheese and coconut whipped cream, and substitute butter with vegan margarine.
  • These tacos are best enjoyed fresh but can be refrigerated for up to 24 hours; assemble just before serving for best texture.

Nutrition

Keywords: pumpkin pie tacos, fall dessert, pumpkin puree dessert, cinnamon sugar tortilla, whipped cream, festive treat

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