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.
Ingredients
Scale
Tortilla Shells
- 6 8-inch tortillas (makes about 18–24 rounds)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup butter (melted)
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
Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish
- Chopped pecans
- Optional: additional ground cinnamon for sprinkling
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
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Pumpkin pie, pumpkin pie tacos, fall dessert, Thanksgiving dessert, pumpkin spice, taco shells dessert
