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Pumpkin Pie Tacos

Pumpkin Pie Tacos

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Course: Dessert, Snack
Kitchen: American, Fall Treats
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 tacos

Ingredients
 

  • 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.