Pumpkin Pie Tacos
Pumpkin pie lovers, rejoice! These Pumpkin Pie Tacos combine all the cozy flavors of fall into a handheld, crispy treat. Perfectly spiced pumpkin filling is tucked inside golden, cinnamon-sugar-coated taco shells for a dessert that’s as fun to eat as it is delicious. Whether you’re hosting a fall gathering or treating yourself, these pumpkin tacos are guaranteed to impress.
Last fall, I wanted a creative way to serve pumpkin pie without the fuss of slicing and plating. That’s when the idea of Pumpkin Pie Tacos hit me! My family couldn’t get enough, and now it’s a must-have at every autumn celebration. Watching my kids’ faces light up as they take their first crispy, creamy bite makes this recipe one of my favorites to prepare.
Why You’ll Love Pumpkin Pie Tacos
•Unique and Fun: A fresh twist on the traditional pumpkin pie.
•Perfectly Spiced: Warm fall spices in every creamy bite.
•Crowd-Pleaser: Ideal for parties, holidays, or cozy family nights.
•Easy to Make: Simple ingredients and minimal prep time.
Ingredients Notes for Pumpkin Pie Tacos
•Pumpkin Puree: Use pure pumpkin (not pumpkin pie filling) for the best flavor.
•Cream Cheese: Adds a creamy, tangy balance to the sweetness.
•Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves for authentic fall flavor.
•Tortillas: Small flour tortillas work best for the taco shells.
•Cinnamon-Sugar Mixture: Creates the irresistible crispy coating.
Recipe Steps
1.Prepare the Taco Shells:
•Preheat the oven to 375°F (190°C).
•Lightly spray tortillas with cooking spray or brush with melted butter.
•Sprinkle with cinnamon sugar on both sides.
•Drape tortillas over the bars of an inverted muffin tin to create taco shapes.
•Bake for 8–10 minutes until golden and crispy.
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2.Make the Pumpkin Filling:
•In a medium bowl, beat cream cheese and powdered sugar until smooth.
•Add pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until creamy.
3.Assemble the Tacos:
•Once the shells are cool, spoon or pipe the pumpkin filling into each taco.
4.Garnish and Serve:
•Top with whipped cream, a sprinkle of cinnamon, and crushed graham crackers or nuts for extra texture.
Storage Options
•Refrigerator: Store assembled tacos in an airtight container for up to 2 days.
•Make-Ahead: Keep the filling and taco shells separate until ready to serve to maintain crispness.
Variations & Substitutions
•Mini Tacos: Use smaller tortillas for bite-sized treats.
•Dairy-Free: Substitute cream cheese with a plant-based alternative.
•Caramel Drizzle: Add a drizzle of caramel sauce for extra indulgence.
Frequently Asked Questions
Q: Can I use store-bought taco shells?
A: Yes! Pre-made shells work well but won’t have the same cinnamon-sugar coating.
Q: What can I serve alongside these tacos?
A: Pair with a warm mug of spiced apple cider or pumpkin spice latte for a perfect fall dessert spread.
Q: Can I freeze the filling?
A: Absolutely! Store the filling in an airtight container for up to a month and thaw before using.
Turn your love for pumpkin pie into a fun, portable treat with these Pumpkin Pie Tacos. Perfect for autumn festivities, they’re the ultimate way to enjoy fall flavors with a creative twist!
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Pumpkin Pie Tacos
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Taco Shells:
- 8 small flour tortillas
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the Pumpkin Pie Filling:
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves optional
- 1 teaspoon vanilla extract
- For Topping:
- Whipped cream
- Caramel sauce optional
- Crushed pecans or walnuts optional
Instructions
- Prepare the Taco Shells:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Coat the Tortillas: Brush both sides of each tortilla with melted butter. In a small bowl, mix the sugar and cinnamon together, then sprinkle evenly over both sides of the tortillas.
- Shape the Shells: Fold each tortilla into a taco shape and place it upright on the baking sheet. To help hold the shape, lean the tortillas against each other or use a taco rack if you have one.
- Bake: Bake in the preheated oven for 8-10 minutes, or until crisp and golden. Remove from the oven and let cool.
- Make the Pumpkin Pie Filling:
- Mix Ingredients: In a medium bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), and vanilla extract until smooth.
- Cook (Optional): For a creamier texture, you can heat the filling in a saucepan over medium heat for 3-5 minutes, stirring constantly, then let it cool slightly.
- Assemble the Tacos:
- Fill the Shells: Spoon or pipe the pumpkin pie filling into the cooled taco shells.
- Top and Serve: Top with whipped cream, drizzle with caramel sauce, and sprinkle with crushed pecans or walnuts if desired.
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