Pumpkin Pie Tacos
These delightful Pumpkin Pie Tacos are a perfect fall dessert, combining warm cinnamon-sugar taco shells with creamy pumpkin pie filling, topped with fresh whipped cream. A festive treat for Thanksgiving, Halloween, or anytime youre craving fall flavors!
Ingredients:
Taco Shells:
6 8-inch tortillas yields about 18-24 rounds
cup granulated sugar
1 tsp ground cinnamon
cup melted butter 杻
Pumpkin Pie Filling:
4 oz cream cheese, softened 燎
cup powdered sugar
cup canned pumpkin puree
tsp pure vanilla extract
1 tsp pumpkin pie spice
Whipped Cream:
cup heavy whipping cream 拏
2 tbsp powdered sugar
tsp vanilla extract
For Garnish:
Chopped pecans optional
Extra cinnamon or pumpkin pie spice
Instructions:
1 Prepare the Taco Shells:
Preheat oven to 400F 200C. Using a round cookie cutter about 4-4.5 inches, cut 3-4 rounds out of each tortilla to get approximately 18-24 shells.
2 Cinnamon-Sugar Coating:
Combine cup sugar and 1 tsp cinnamon in a shallow plate. Gently poke each tortilla round with a fork 4-5 times to prevent air bubbles.
3 Butter & Coat:
Brush both sides of each tortilla round with melted butter. Dredge each round in the cinnamon-sugar mixture, ensuring an even coat.
4 Bake the Taco Shells:
Flip a muffin tin upside down. Place the coated tortillas between the muffin cups to create a “”taco”” shape. Bake for 10 minutes, or until golden brown. Let cool in the pan.
5 Whip the Cream:
While the shells cool, beat cup heavy cream, 2 tbsp powdered sugar, and tsp vanilla with a mixer until stiff peaks form.
6 Make the Pumpkin Filling:
In a large bowl, use an electric mixer to beat together 4 oz cream cheese and cup powdered sugar until smooth and creamy. Add in cup pumpkin puree, tsp vanilla extract, and 1 tsp pumpkin pie spice. Mix until fully combined.
7 Assemble the Tacos:
Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Top with a dollop of whipped cream, and sprinkle with extra cinnamon and/or chopped pecans.
8 Serve & Enjoy!
Serve immediately for the best texture and flavor.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 18 tacos
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