Name: Pumpkin Pie Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 8-inch tortillas; 1/2 cup granulated sugar; 1 tsp ground cinnamon; 1/3 cup melted butter; 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; 1/2 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Chopped pecans for garnish

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If you’re looking for a delightful twist on your traditional fall desserts, look no further than these Pumpkin Pie Tacos! Imagine crispy taco shells filled with creamy pumpkin goodness and topped with fluffy whipped cream. It’s like having the best of both worlds—tacos and pumpkin pie—all in one bite! This recipe is a favorite in my house because it brings a fun, festive vibe to any gathering. Whether you’re celebrating Thanksgiving, Halloween, or just enjoying a cozy fall evening, these Pumpkin Pie Tacos are sure to impress everyone at the table.

What makes this recipe even more special is how easy it is to whip up. You can make them ahead of time and serve them at room temperature, making them perfect for busy weeknights or family gatherings. Plus, kids love them!

Why You’ll Love This Recipe

Quick to prepare: With just 20 minutes of prep time, you’ll have these delicious tacos ready in no time.
Family-friendly: Everyone from toddlers to grandparents will enjoy this fun dessert that puts a twist on classic flavors.
Make-ahead convenience: Prepare the taco shells and filling in advance for an easy dessert when guests arrive.
Deliciously unique: These Pumpkin Pie Tacos combine two beloved favorites into one irresistible treat.
Customizable toppings: You can get creative with toppings like nuts or extra spices for a personal touch.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create our Pumpkin Pie Tacos. Most of these can be found right in your pantry!

For the Taco Shells

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

For the 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

For the Whipped Cream

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

For Garnish

Pecans for garnish (chopped)

Variations

One of the best parts about cooking is being able to tweak recipes to fit your taste. Here are some fun ideas to mix things up with your Pumpkin Pie Tacos:

Add some spice: If you love heat, add a pinch of cayenne pepper to the pumpkin filling for a spicy kick!
Switch up the sweetener: Try using maple syrup or honey instead of granulated sugar for a different kind of sweetness.
Go dairy-free: Substitute cream cheese and heavy whipping cream with coconut cream for a dairy-free option that still tastes amazing.
Mix in chocolate: Fold in some mini chocolate chips into the pumpkin filling for an indulgent treat!

How to Make Pumpkin Pie Tacos

Step 1: Preheat and Prepare Your Taco Shells

Preheat your oven to 400°F. Using a cookie cutter, cut out rounds from each tortilla shell. Aim for about 3-4 rounds per tortilla, which will give you around 20 taco shells. This step is essential because it ensures that each shell has the right shape and size to hold all that delicious pumpkin filling.

Step 2: Create the Cinnamon Sugar Coating

In a shallow plate, stir together granulated sugar and ground cinnamon. Then, gently stab each tortilla round with a fork about 4-5 times. This helps prevent air bubbles during baking! Next, brush both sides of each tortilla round with melted butter before coating them generously with your cinnamon sugar mixture.

Step 3: Bake the Taco Shells

Flip a muffin tin upside down and place your coated tortilla rounds between the cups. Bake them for about 10 minutes until they turn golden brown. This method gives them their taco shape while keeping them nice and crispy—a crucial part of achieving that perfect texture.

Step 4: Make Your Whipped Cream

While your taco shells cool, it’s time to whip up some luscious whipped cream! In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form—this will give you that wonderful fluffiness that pairs so well with pumpkin.

Step 5: Prepare the Pumpkin Filling

In another large bowl, beat softened cream cheese and powdered sugar until smooth and creamy using an electric mixer on medium-high speed. Add canned pumpkin puree along with vanilla extract and pumpkin pie spice. Mix everything together until perfectly blended; this filling is where all the autumn flavor shines!

Step 6: Assemble Your Tacos

Now comes the fun part! Carefully pipe or spoon the pumpkin filling into each cooled taco shell. Top generously with whipped cream, then sprinkle on some chopped pecans or additional cinnamon if desired. Serve immediately and enjoy every tasty bite of these delightful Pumpkin Pie Tacos!

Pro Tips for Making Pumpkin Pie Tacos

These Pumpkin Pie Tacos are a delightful treat, and with a few simple tips, you can make them even more scrumptious!

Use fresh pumpkin puree: While canned pumpkin works well, making your own puree from roasted pumpkins adds a deeper flavor and freshness to the tacos.
Experiment with spices: Don’t hesitate to adjust the pumpkin pie spice to your taste. Adding a pinch of nutmeg or ginger can give your filling a unique twist.
Chill the filling: For an even cooler treat, refrigerate the pumpkin filling for about 30 minutes before piping it into the taco shells. This gives it a firmer consistency and enhances its flavors.
Make ahead: Prepare the taco shells in advance and store them in an airtight container. You can also whip up the whipped cream and filling ahead of time—just assemble them before serving!
Try different toppings: Besides whipped cream, consider adding caramel drizzle or chocolate shavings to elevate the sweetness and visual appeal of your tacos.

How to Serve Pumpkin Pie Tacos

Presenting your Pumpkin Pie Tacos beautifully can enhance the festive spirit of any occasion! Here are some ideas on how to serve these delightful treats.

Garnishes

Chopped pecans: A sprinkle of chopped pecans not only adds crunch but also complements the warm flavors of the pumpkin filling.
Cinnamon dusting: A light dusting of ground cinnamon over the whipped cream brings an aromatic touch that emphasizes the fall essence of this dessert.

Side Dishes

Apple Cider: A refreshing glass of apple cider is perfect for balancing out the sweet flavors of the tacos. Its fruity notes resonate well with the spices in your dish.
Pumpkin Soup: Start your meal with a warm bowl of creamy pumpkin soup. The savory notes will beautifully contrast with the sweet tacos.
Mixed Green Salad: A crisp salad with tangy vinaigrette provides a refreshing counterpoint to the rich sweetness of Pumpkin Pie Tacos. Consider adding some sliced apples or pears for added flavor.
Sweet Potato Fries: Crispy sweet potato fries offer a delightful crunch and natural sweetness that pairs wonderfully with dessert tacos.

With these tips and serving suggestions, you’ll be ready to impress your family and friends at any fall gathering! Enjoy each bite as you savor this unique twist on traditional desserts.

Make Ahead and Storage

Pumpkin Pie Tacos are a fantastic option for meal prep, allowing you to enjoy this delightful treat even on your busiest days. Here’s how to store and prepare them ahead of time:

Storing Leftovers

Store any leftover Pumpkin Pie Tacos in an airtight container in the refrigerator.
They can be kept fresh for up to 3 days.
To maintain the texture, consider storing the filling and taco shells separately until ready to serve.

Freezing

For longer storage, you can freeze the taco shells before filling them.
Place the cooled taco shells in a single layer on a baking sheet and freeze until solid.
Transfer them to a freezer-safe bag or container for up to 2 months.
The pumpkin filling can also be frozen; just ensure it’s in a well-sealed container.

Reheating

To reheat frozen taco shells, preheat your oven to 350°F (175°C) and bake for about 5-7 minutes until warm.
The pumpkin filling can be warmed in the microwave for about 30 seconds to 1 minute, stirring occasionally.
Assemble the tacos with whipped cream just before serving for the best experience!

FAQs

Here are some common questions about making Pumpkin Pie Tacos that might help you out!

Can I use fresh pumpkin instead of canned puree in Pumpkin Pie Tacos?

Yes, you can use fresh pumpkin! Just make sure it’s cooked and pureed to match the texture of canned pumpkin puree.

How do I make Pumpkin Pie Tacos gluten-free?

To make your Pumpkin Pie Tacos gluten-free, substitute regular tortillas with gluten-free tortillas. The rest of the recipe remains unchanged!

Can I prepare Pumpkin Pie Tacos ahead of time?

Absolutely! You can make the taco shells and pumpkin filling ahead of time. Just store them separately until you’re ready to assemble and serve.

What toppings work well with Pumpkin Pie Tacos?

Chopped pecans, whipped cream, or even a drizzle of maple syrup would make delightful toppings for your Pumpkin Pie Tacos!

Are Pumpkin Pie Tacos suitable for Thanksgiving?

Definitely! These delicious treats are perfect for Thanksgiving gatherings, adding a fun twist to traditional desserts.

Final Thoughts

I hope you enjoy making these delightful Pumpkin Pie Tacos as much as I do! They’re not only a whimsical dessert but also a wonderful way to celebrate the flavors of fall. Whether you’re serving them at a festive gathering or treating yourself on a cozy evening at home, these tacos are sure to bring smiles all around. Happy cooking!

Pumpkin Pie Tacos

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Author: Autumn
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Approximately 12 tacos 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Indulge in the whimsical delight of Pumpkin Pie Tacos, a unique dessert that combines crispy taco shells with creamy pumpkin filling. Perfect for fall gatherings or cozy nights at home, these tacos bring together the beloved flavors of pumpkin pie in a fun and portable format. The crunchy texture of the shell contrasts beautifully with the smooth filling, topped off with fluffy whipped cream and a sprinkle of pecans for added crunch. This easy-to-make recipe is sure to impress family and friends alike, making it a must-try for anyone looking to add a festive twist to their dessert table.

Ingredients

Scale

6 8-inch tortillas
1/2 cup granulated sugar
1 tsp ground cinnamon
1/3 cup melted butter
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
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chopped pecans for garnish

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Instructions

Preheat oven to 400°F. Cut tortillas into rounds using a cookie cutter.
Mix granulated sugar and cinnamon in a shallow dish. Poke holes in each tortilla round with a fork, brush with melted butter, and coat with cinnamon sugar.
Bake tortilla rounds on an upside-down muffin tin for about 10 minutes until golden brown.
In a bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice; mix well.
Whip heavy cream with powdered sugar until stiff peaks form.
Fill cooled taco shells with pumpkin mixture and top with whipped cream and chopped pecans.