Pumpkin Pie Tacos Recipe
If you’re craving the classic flavors of autumn but want to add a playful, irresistible twist to your dessert table, then Pumpkin Pie Tacos are about to become your new obsession. Imagine all the creamy, spiced pumpkin pie filling and pillowy whipped cream you love, but nestled inside a cinnamon-sugar shell shaped like a taco – it’s as fun to eat as it is delicious! Perfect for parties, family gatherings, or whenever you just want to indulge in something delightfully unexpected, these treats will have everyone reaching for seconds.
Ingredients You’ll Need
Pumpkin Pie Tacos come together with a handful of simple, pantry-friendly ingredients. Each one adds its own special touch, making the finished dish a true showstopper in both taste and texture.
- 8-inch Tortillas: Your shortcut to crispy taco shells; they create the perfect, neutral base for our dessert filling.
- Granulated Sugar: Helps form that sweet, crinkly shell when combined with cinnamon.
- Ground Cinnamon: Infuses the shells with classic warmth and a hint of spice.
- Butter (melted): Gets brushed on the tortillas for richness and that golden, crave-worthy finish.
- Cream Cheese (softened): Adds ultra-creaminess to the pumpkin filling, making every bite luscious.
- Powdered Sugar: Gently sweetens the filling and the freshly whipped cream.
- Canned Pumpkin Puree: The star of the show – delivers that unmistakable pumpkin flavor and color.
- Pure Vanilla Extract: Enhances everything with deep, aromatic sweetness.
- Pumpkin Pie Spice: Packs every mouthful with cozy, familiar flavor.
- Heavy Whipping Cream: Whips up dreamy clouds to crown your tacos with.
- Pecans (chopped): Add nutty crunch and beautiful finishing touch to every taco.
How to Make Pumpkin Pie Tacos
Step 1: Prep and Cut the Tortillas
Start by preheating your oven to 400 degrees Fahrenheit. With a circular cookie cutter (about 4 to 4.5 inches), cut 3-4 rounds from each tortilla. You should end up with roughly 20 taco shells – each one ready for its sweet transformation! Using a fork, gently poke each round several times to keep them from puffing up in the oven.
Step 2: Coat and Flavor the Shells
In a shallow dish, mix the granulated sugar and cinnamon. Melt your butter and brush it lightly but thoroughly on both sides of each tortilla round. Press each round into the cinnamon-sugar mixture, covering completely so every bite will have that flavorful sparkle.
Step 3: Bake the Taco Shells
Flip a muffin tin upside down and drape each coated tortilla round in the gaps between the cups – this clever trick shapes your Pumpkin Pie Tacos shells perfectly! Bake for about 10 minutes, until they’re crisp and golden. Let the shells cool right on the tin for a few minutes so they keep their beautiful taco shape.
Step 4: Whip Up the Cream
While your shells are cooling, it’s time for homemade whipped cream! Beat heavy cream, powdered sugar, and vanilla extract until you have stiff, beautiful peaks. Whipped cream made fresh is truly unbeatable, especially when paired with spiced pumpkin filling.
Step 5: Prepare the Pumpkin Filling
In a large bowl, combine softened cream cheese and powdered sugar, then beat until smooth and dreamy. Add the pumpkin puree, vanilla, and pumpkin pie spice, mixing just until everything is silky and combined. This creamy mixture sets Pumpkin Pie Tacos apart from every other dessert out there!
Step 6: Fill and Decorate Your Tacos
Carefully spoon or pipe the pumpkin filling into the completely cooled taco shells, then top with the whipped cream. Finish by sprinkling with extra cinnamon and a generous pinch of chopped pecans for a beautifully festive crunch. Serve immediately, and watch them disappear!
How to Serve Pumpkin Pie Tacos
Garnishes
Don’t be shy with the toppings! A cloud of whipped cream, a dusting of cinnamon, and some toasted pecans create a gorgeous, bakery-style finish. You might also add a drizzle of caramel sauce or a scatter of mini chocolate chips for special occasions.
Side Dishes
Pumpkin Pie Tacos pair wonderfully with warm apple cider or a mug of spiced chai tea for an autumnal treat. Serve them alongside fresh fruit, or for a festive dessert spread, let them join a platter with other handheld treats like brownies or bars.
Creative Ways to Present
Turn your Pumpkin Pie Tacos into the life of the party by arranging them upright in a taco holder or lined up on a decorative tray. For a stunning holiday dessert board, surround them with cinnamon sticks, colorful fall leaves, and individual bowls of extra whipped cream or dipping sauces.
Make Ahead and Storage
Storing Leftovers
If you’ve made extra Pumpkin Pie Tacos, store the shells and filling separately for best results. The taco shells will stay crisp in an airtight container at room temperature for up to two days, while the filling should be kept in the fridge.
Freezing
While it’s best to assemble your Pumpkin Pie Tacos fresh, the unfilled shells and pumpkin filling can both be frozen. Freeze shells in a zip-top bag with parchment between layers, and freeze filling in an airtight container. Thaw everything in the fridge before using.
Reheating
To restore crispiness, reheat taco shells in the oven at 350 degrees for 2-3 minutes. Only reheat shells, never the filled tacos, so the whipped cream and filling stay cool and creamy.
FAQs
Can I make Pumpkin Pie Tacos gluten free?
Absolutely! Swap the regular tortillas for your favorite gluten free brand, and all the other ingredients are naturally gluten free. Just be sure to check your labels.
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works perfectly in this recipe. Just make sure it’s well-drained and thick, to avoid a runny filling.
How do I keep the shells crisp if making ahead?
Store the cinnamon-sugar shells separately in an airtight container and assemble your Pumpkin Pie Tacos just before serving. This keeps the shells perfectly crispy.
Can I use a different nut for garnish?
Certainly! Walnuts, hazelnuts, or even pistachios would all add great crunch and flavor to your Pumpkin Pie Tacos.
Can I make this recipe without cream cheese?
If you’re not a fan of cream cheese, substitute with mascarpone or even a thick Greek yogurt for a different (but equally delicious) creamy texture.
Final Thoughts
There’s truly nothing quite like sharing Pumpkin Pie Tacos with friends and family. Whether you serve them for a laid-back weeknight treat or a dazzling holiday dessert, these little taco-shaped delights will have everyone grinning from ear to ear. Give them a try – you just might find your new favorite fall tradition!
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Pumpkin Pie Tacos Recipe
- Total Time: 30 minutes
- Yield: Makes about 20 pumpkin pie tacos 1x
- Diet: Vegetarian
Description
Pumpkin Pie Tacos are a delightful twist on traditional pumpkin pie, combining the flavors of a classic dessert with the fun, handheld nature of tacos. These mini taco shells are filled with a creamy pumpkin filling and topped with sweet whipped cream, creating a perfect treat for fall gatherings or holiday parties.
Ingredients
Tortilla Shells:
- 6 8-inch Tortillas (makes about 18–24 rounds)
Cinnamon Sugar Coating:
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
Pumpkin Filling:
- 1/3 cup Butter (melted)
- 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:
- Pecans for garnish (chopped)
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Cut Tortillas: Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inches) to make about 20 shells.
- Prepare Cinnamon Sugar Coating: Combine granulated sugar and ground cinnamon on a plate. Pierce the tortillas with a fork 4-5 times to prevent air bubbles.
- Coat Tortillas: Brush both sides of the tortillas with melted butter, then coat them in the cinnamon sugar mixture.
- Bake Shells: Place the tortilla pieces between muffin cups of an upside-down muffin tin. Bake for 10 minutes until golden brown. Allow to cool in the pan.
- Make Whipped Cream: Using a mixer, beat together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Prepare Pumpkin Filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until combined.
- Fill Taco Shells: Pipe or spoon the pumpkin filling into the cooled taco shells. Top with whipped cream and garnish with cinnamon and chopped pecans.
- Serve: Serve the pumpkin pie tacos immediately and enjoy!
Notes
- For an extra indulgent touch, drizzle with caramel sauce before serving.
- These pumpkin pie tacos can be assembled ahead of time, but wait to add the whipped cream and garnish until just before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin pie taco
- Calories: 180
- Sugar: 10g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Pie Tacos, Pumpkin Dessert, Fall Dessert, Holiday Treat, Taco Recipe
