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Pumpkin Pie Tacos Recipe

Pumpkin Pie Tacos Recipe
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★★★★★

4.8 from 9 reviews

Delight in a festive twist on a classic dessert with these Pumpkin Pie Tacos. Crisp cinnamon-sugar coated tortilla shells are filled with a creamy pumpkin pie filling and topped with luscious whipped cream and crunchy pecans, making for a fun and flavorful treat perfect for fall celebrations or any time you crave a seasonal sweet.

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 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. Prepare Tortilla Rounds: Preheat your oven to 400°F. Using a 4 to 4.5-inch cookie cutter, cut 3 to 4 rounds from each 8-inch tortilla to yield about 18-24 smaller rounds.
  2. Coat Tortillas in Cinnamon Sugar: On a plate, combine granulated sugar and ground cinnamon. Prick each tortilla round 4-5 times with a fork to prevent bubbles. Brush both sides with melted butter, then coat evenly in the cinnamon sugar mixture on both sides.
  3. Shape and Bake Tortilla Shells: Place a muffin tin upside down on your work surface. Gently press the coated tortilla rounds between the muffin cups to form taco-shaped shells. Bake for 10 minutes or until shells turn golden brown. Allow them to cool while still in the pan to maintain shape.
  4. Make Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Set aside or refrigerate until ready to use.
  5. Prepare Pumpkin Pie Filling: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium-high until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice, and mix thoroughly until well combined.
  6. Assemble the Pumpkin Pie Tacos: Using a piping bag or spoon, fill the cooled tortilla shells evenly with the pumpkin pie filling. Top each taco with a generous dollop of whipped cream.
  7. Garnish and Serve: Sprinkle chopped pecans and an optional light dusting of cinnamon over the whipped cream. Serve immediately to enjoy the best texture and flavor.

Notes

  • For crispier shells, ensure the oven is fully preheated before baking.
  • Use cold heavy whipping cream and a chilled bowl to help the whipped cream whip faster and hold its shape.
  • You can substitute canned pumpkin pie filling if you prefer a sweeter, spiced pumpkin mixture, but adjust sugar accordingly.
  • Store assembled tacos in the refrigerator and consume within 24 hours for best freshness.
  • For a nut-free option, omit the chopped pecans or replace with pumpkin seeds.

Nutrition

Keywords: pumpkin pie tacos, pumpkin dessert, fall dessert, holiday dessert, cinnamon sugar tortillas, festive treats

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