Name: Pumpkin Pie Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 8-inch tortillas (makes about 18-24 rounds); 1/2 cup granulated sugar; 1 tsp ground cinnamon; 1/3 cup butter (melted); 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; Optional: additional ground cinnamon for sprinkling

Jump to Recipe

If you’re looking for a fun and totally delicious twist on a classic dessert, Pumpkin Pie Tacos are an absolute must-try. Combining the buttery crispness of taco-shaped tortillas with the creamy, spiced pumpkin filling you love in a traditional pumpkin pie, this dessert is a perfect blend of playful presentation and rich fall flavors. Imagine indulging in a hand-held treat that delivers all the warmth and spice of pumpkin pie but with a delightful crunch and a whipped cream topping that’s simply irresistible. Whether you’re serving these for a festive gathering or sneaking a sweet bite after dinner, Pumpkin Pie Tacos are sure to brighten up any occasion with their charming look and unforgettable taste.

Ingredients You’ll Need

This recipe keeps things delightfully simple, using pantry staples to create a dish that bursts with flavor and texture. Each ingredient plays a vital role, from the crisp taco shells adding crunch to the creamy pumpkin filling delivering that signature fall spice. Let’s take a look at the essentials that make these Pumpkin Pie Tacos so special:

6 8-inch Tortillas: Soft yet sturdy, these form the base taco shells for holding all the delicious filling.
1/2 cup Granulated Sugar: Adds just the right amount of sweetness and caramelizes nicely on the shells.
1 tsp Ground Cinnamon: Infuses warmth and classic fall spice to the sugar coating.
1/3 cup Butter (melted): Gives the tortillas a golden color and crisp texture when baked.
4 oz Cream Cheese (softened): Creates a luxuriously rich and smooth base for the pumpkin filling.
1/4 cup Powdered Sugar: Sweetens the cream cheese while keeping the texture silky.
3/4 cup Canned Pumpkin Puree: The star ingredient delivering authentic pumpkin flavor and vibrant color.
1/2 tsp Pure Vanilla Extract: Adds depth and enhances the natural sweetness.
1 1/2 tsp Pumpkin Pie Spice: Blends cinnamon, nutmeg, and cloves for that iconic pie taste.
1/2 cup Heavy Whipping Cream: Whipped into fluffy peaks to top the tacos with lightness.
2 Tablespoons Powdered Sugar: Sweetens the whipped cream topping perfectly.
1/2 teaspoon Vanilla Extract: Aromatic accent to the whipped cream for extra flavor.
Pecans for garnish (chopped): Adds a toasty crunch and gorgeous finishing touch.

How to Make Pumpkin Pie Tacos

Step 1: Prepare the Taco Shells

Begin by preheating your oven to 400°F. Using a 4 to 4.5-inch cookie cutter, cut out about 3-4 rounds from each tortilla. These smaller rounds will serve as your taco shells, offering a perfect bite size. To prevent unwanted bubbling during baking, gently prick each piece 4-5 times with a fork—this little trick keeps them flat and crisp.

Step 2: Add Sweet Cinnamon Coating

Next, combine your granulated sugar and ground cinnamon in a shallow plate. Brush both sides of each tortilla round liberally with melted butter; this not only helps the sugar stick but also ensures a beautiful golden finish. Then, dip each buttered round into the cinnamon sugar mixture, coating thoroughly for that irresistible sweet crunch.

Step 3: Shape and Bake the Shells

Flip a muffin tin upside down to create a perfect mold for your taco shells. Lay each coated tortilla round between the muffin cups, forming a taco shape. Bake in your preheated oven for about 10 minutes until just golden brown. Once done, allow them to cool right in the pan so they keep their shape crisp and stable.

Step 4: Whip Up the Cream

While the shells cool, it’s time to create that luscious whipped cream topping. Use an electric mixer to beat together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This fluffy topping will beautifully complement the pumpkin filling and add a lovely fresh finish.

Step 5: Prepare the Pumpkin Filling

In a large mixing bowl, whip together the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Then add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix thoroughly until every bit of spice-infused pumpkin flavor is perfectly blended, creating a velvety and spiced filling that’s the heart of these Pumpkin Pie Tacos.

Step 6: Assemble Your Taco Masterpieces

Once your taco shells are cool, gently spoon or pipe the pumpkin filling into each one, making sure every bite holds that creamy goodness. Top off with a generous swirl of your homemade whipped cream. Finally, sprinkle with a pinch of cinnamon and some chopped pecans for an inviting crunch and a festive look. Serve immediately to enjoy the perfect harmony of texture and flavors.

How to Serve Pumpkin Pie Tacos

Garnishes

Garnishing your Pumpkin Pie Tacos elevates their appearance and adds complimentary textures and flavors. Chopped pecans are a classic choice, providing a wonderful nutty crunch. A light dusting of cinnamon or even a drizzle of caramel sauce can bring an extra cozy sweetness that ties everything together beautifully.

Side Dishes

These tacos shine as a dessert, so pairing them with light, complementary sides works best. Fresh berries or a simple fruit salad add a burst of brightness and freshness that balances the rich pumpkin filling. For a more indulgent approach, a scoop of vanilla ice cream or a warm cup of spiced chai makes a lovely cozy pairing.

Creative Ways to Present

To add a bit of flair, consider serving your Pumpkin Pie Tacos in colorful mini taco holders or on a rustic wooden board for that charming fall vibe. You can also offer an array of toppings on the side, such as whipped cream, nuts, or chocolate shavings, letting guests customize their tacos to their heart’s content. This interactive presentation makes the experience even more fun and memorable.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Pie Tacos can be stored in an airtight container in the refrigerator for up to two days. To maintain the crispness of the shells, store the filling and shells separately if possible—assemble fresh before serving to keep that perfect texture intact.

Freezing

Because of the delicate texture of the shells and whipped cream, freezing Pumpkin Pie Tacos is not recommended. The shells may become soggy upon thawing, and the whipped cream will lose its fluffy texture. For best results, enjoy this dessert fresh.

Reheating

If your taco shells lose some crispness, you can gently reheat them in a 350°F oven for a few minutes to restore crunch. However, avoid heating the assembled tacos, especially those topped with whipped cream, to preserve the delicious flavors and textures.

FAQs

Can I use flour tortillas instead of corn tortillas?

Absolutely! Flour tortillas work wonderfully in this recipe because they crisp up nicely and hold the shape well during baking. Corn tortillas tend to be more fragile, so flour is the preferred choice for these Pumpkin Pie Tacos.

What can I substitute for heavy whipping cream?

If you don’t have heavy whipping cream on hand, chilled coconut cream is a great dairy-free alternative for making whipped topping. Just make sure it’s cold and whipped properly to achieve stiff peaks.

Can I make the pumpkin filling ahead of time?

Yes! The pumpkin filling can be prepared a day in advance and stored in the fridge. This allows the flavors to meld and can save you some time when assembling. Just give it a quick stir before filling the tacos.

Is it possible to make this recipe vegan?

With a few swaps, you can make Pumpkin Pie Tacos vegan-friendly. Use plant-based butter, vegan cream cheese, coconut cream for whipping, and make sure your tortillas do not contain any animal products. The pumpkin puree and spices remain the same.

How can I make these Pumpkin Pie Tacos more kid-friendly?

To appeal to younger taste buds, you might reduce the amount of pumpkin pie spice slightly to make it less spicy. You could also let kids help with assembling and decorating the tacos, turning it into a fun and interactive activity.

Final Thoughts

Pumpkin Pie Tacos are a delightful way to bring a twist to your dessert rotation, blending the nostalgia of pumpkin pie with a playful, crunchy handheld treat. Their easy preparation and gorgeous presentation make them an instant favorite for holidays, parties, or cozy nights in. I hope you’ll give this recipe a try and watch how quickly they become a treasured addition to your fall baking traditions!

Pumpkin Pie Tacos Recipe

★★★★★

5 from 6 reviews

Author: lilan
Total Time: 25 minutes
Yield: About 20 pumpkin pie tacos 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Pie Tacos offer a fun and festive twist on traditional pumpkin pie, using crispy tortilla shells filled with a creamy pumpkin spiced filling, topped with homemade whipped cream and crunchy pecans. Perfect for fall gatherings and holiday treats.

Instructions

Prep the Tortilla Shells: Preheat your oven to 400°F (200°C). Using a 4 to 4.5 inch cookie cutter, cut out 3-4 rounds from each tortilla to yield around 20 small tortilla shells.
Prepare Cinnamon Sugar Mixture: Combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon on a plate for coating.
Prevent Air Bubbles: Lightly stab each tortilla round 4-5 times with a fork to prevent air bubbles during baking.
Butter and Coat Tortillas: Brush both sides of each tortilla round with melted butter, then dip or coat the tortillas into the cinnamon sugar mixture, ensuring an even layer.
Shape and Bake Shells: Flip a muffin tin upside down and drape the coated tortilla rounds in the spaces between the muffin cups to form taco shell shapes. Bake for 10 minutes or until they are just golden brown. Allow them to cool completely while still in the pan to maintain shape.
Make Whipped Cream: Using a mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside in the refrigerator.
Prepare Pumpkin Filling: In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully blended and smooth.
Assemble Tacos: Pipe or spoon the pumpkin filling evenly into each cooled taco shell carefully to avoid cracking.
Add Toppings: Top each filled taco shell with a dollop of whipped cream. Garnish with a sprinkle of cinnamon and chopped pecans for added texture and flavor.
Serve and Enjoy: Serve these pumpkin pie tacos immediately to enjoy the crisp shell with creamy filling and fresh whipped cream topping.

Notes

Use a cookie cutter between 4 to 4.5 inches for best shell size and crispiness.
Stabbing the tortillas prevents them from puffing up and helps retain taco shape.
Allow shells to cool in the muffin tin to hold their shape better.
For a crispier shell, bake a bit longer but watch closely to avoid burning.
Whipped cream can be made ahead and stored in the refrigerator up to 4 hours.
Store filled tacos only for short periods to prevent sogginess.
For a vegan version, substitute cream cheese and heavy cream with plant-based alternatives.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American