If you’re on the hunt for a dessert that captures the cozy, autumnal spirit but with a fun twist, then the Pumpkin Pie Tacos Recipe is your new best friend in the kitchen. Imagine the warm spices and creamy pumpkin filling you love from classic pumpkin pie, but tucked inside crisp, cinnamon-sugar coated tortilla shells shaped like tacos. It’s a playful, festive treat that’s surprisingly simple to make and irresistibly delicious to eat. This recipe takes traditional Thanksgiving flavors and gives them a fresh, hand-held format that’s perfect for gatherings, potlucks, or just spoiling yourself with something extra special.
Ingredients You’ll Need
These ingredients are all straightforward but carefully chosen to build the perfect balance of flavors and textures. Each one plays a key role—from the crunchy, cinnamon-coated shells to the luxuriously smooth pumpkin cream filling and fluffy whipped topping.
- Tortillas (6, 8 inches): Serve as the crisp taco shells once baked and shaped, sturdy enough to hold the filling but light enough to stay crunchy.
- Granulated sugar (1/2 cup): Combined with cinnamon, it creates a sweet, crunchy coating that makes the shells magical.
- Ground cinnamon (1 tsp): Adds warm, spicy notes essential to fall desserts and pairs beautifully with pumpkin.
- Butter (1/3 cup, melted): Brushed on tortillas before baking, it helps the cinnamon sugar stick and crisps up the shells.
- Cream cheese (4 oz, softened): Gives the filling a creamy texture and subtle tang that balances the sweetness.
- Pumpkin puree (3/4 cup): The star ingredient providing rich pumpkin flavor and beautiful orange color.
- Heavy whipping cream (1/2 cup): Whipped to fluffy perfection for that light, airy topping.
- Powdered sugar (1/4 cup plus 2 tablespoons): Sweetens both the filling and whipped cream elegantly without grittiness.
- Vanilla extract (1/2 teaspoon plus 1/2 teaspoon): Enhances the overall flavor profile with warm, floral notes.
- Pumpkin pie spice (1 1/2 teaspoons): A special blend of spices including nutmeg, cloves, and ginger for that unmistakable pumpkin pie charm.
- Pecans (chopped): Optional garnish providing extra crunch and a nutty contrast.
How to Make Pumpkin Pie Tacos Recipe
Step 1: Prepare Tortilla Shells
Start by preheating your oven to 400°F. Use a cookie cutter to punch out round shapes from the tortillas; this makes the perfect size taco shell that’s easy to hold and eat. This little step sets the stage for those adorable taco-shaped desserts that everyone will love.
Step 2: Mix Cinnamon Sugar Coating
Combine the granulated sugar and ground cinnamon in a shallow dish. This classic combo adds that iconic warm, sweet crunch. The cinnamon-sugar mix will turn the tortillas into a beautifully golden and flavorful shell once baked.
Step 3: Butter and Coat Tortillas
Brush the tortilla rounds generously with melted butter—this is essential for helping the cinnamon sugar stick and for crisping the shells evenly. Then, dip or sprinkle each tortilla slice in the cinnamon sugar until well coated. This process makes each bite delightfully sweet and aromatic.
Step 4: Bake the Shells
Arrange the tortilla rounds into the cups of an upside-down muffin tin — this clever trick shapes them into taco shells while baking. Bake for about 10 minutes until golden brown and crispy. Keep an eye on them so they don’t burn but turn nice and crunchy; this is what makes these tacos fun and satisfying.
Step 5: Make Whipped Cream
Using chilled heavy whipping cream, beat it together with powdered sugar until stiff peaks form. This luscious whipped cream topping brings a light, creamy finish that complements the rich pumpkin filling. Keep it chilled until assembly for the freshest texture.
Step 6: Prepare Pumpkin Filling
In a mixing bowl, blend softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until perfectly smooth. This filling is the heart of the Pumpkin Pie Tacos Recipe—creamy, spiced just right, and irresistibly indulgent. Make sure it’s silky with no lumps for the best experience.
Step 7: Assemble the Tacos
Once your shells are cool, spoon or pipe the pumpkin filling into each one. Top generously with the whipped cream and sprinkle with chopped pecans for an added crunchy finish and extra flavor dimension. Voilà —your pumpkin pie taco is ready to wow your taste buds!
How to Serve Pumpkin Pie Tacos Recipe
Garnishes
Chopped pecans add a fantastic crunch and nutty flavor that balances the creamy filling. You can also dust the tacos with a little extra cinnamon or drizzle with caramel sauce to make them feel extra decadent and festive.
Side Dishes
Serve these tacos alongside a hot cup of spiced cider or a rich pumpkin latte for a sweet-themed spread. They pair wonderfully with light, fruity desserts or a crisp green salad to balance the sweetness.
Creative Ways to Present
Use mini taco holders or stand them upright in a decorative bowl filled with cinnamon sticks or pine cones for a charming autumnal centerpiece. You could also serve the tacos on a rustic wooden board with small bowls of extra whipped cream and nuts for dipping.
Make Ahead and Storage
Storing Leftovers
Keep any leftover taco shells stored separately in an airtight container at room temperature to maintain crispness. Store the pumpkin filling and whipped cream in the refrigerator in sealed containers. Assemble just before serving to avoid sogginess.
Freezing
The filling can be frozen for up to 1 month; transfer it to a freezer-safe container and thaw overnight in the fridge before use. It’s best not to freeze the assembled tacos or shells, as they will lose their texture upon thawing.
Reheating
If you want to enjoy the shells warm, pop them back in the oven at 350°F for a few minutes until they crisp up again. The filling is best enjoyed chilled or at room temperature, so avoid heating it to preserve flavor and texture.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will give a different, slightly earthier flavor and a sturdier texture. They work well if you prefer a gluten-free option or want a more traditional taco flavor.
Can I substitute the heavy cream for a dairy-free option?
Yes, coconut cream is a great alternative for whipping. Just chill the can overnight, scoop out the solid part, and whip it with powdered sugar. The flavor will be a bit different but still deliciously creamy.
How long will the assembled Pumpkin Pie Tacos stay fresh?
Because of the crispy shells and creamy filling, it’s best to assemble right before serving. If you must assemble ahead, keep them in the refrigerator but expect the shells to soften after a few hours.
Is this recipe suitable for kids?
Definitely! These pumpkin pie tacos are a fun, bite-sized dessert that kids love to help prepare and eat. The mild sweetness and familiar flavors make them a big hit at family gatherings.
Can I add other toppings besides pecans?
For sure! Try mini chocolate chips, a drizzle of honey, or even a sprinkle of toasted coconut flakes. The toppings can be customized to your taste and add a whimsical touch.
Final Thoughts
There’s something truly special about the Pumpkin Pie Tacos Recipe that turns a classic fall favorite into a fun, shareable treat. Whether you’re serving them at a holiday party or enjoying a cozy night in, these tacos bring joy with every bite. I can’t wait for you to try this recipe and make it a beloved staple in your seasonal celebrations!
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Pumpkin Pie Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tacos (approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the festive flavors of Pumpkin Pie Tacos, combining crispy cinnamon-sugar coated tortilla shells with a creamy pumpkin pie filling and fluffy whipped topping. These unique tacos offer a fun and delicious twist on traditional pumpkin pie, perfect for fall gatherings or holiday desserts.
Ingredients
Tortilla Shells
- 6 tortillas (8 inches)
- 1/3 cup butter (melted)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Pumpkin Pie Filling
- 4 oz cream cheese (softened)
- 3/4 cup canned pumpkin puree
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tsp pumpkin pie spice
Whipped Cream
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish
- Pecans for garnish (chopped)
Instructions
- Preheat and Prepare Tortillas: Preheat your oven to 400°F (200°C). Using a round cookie cutter, cut the tortillas into smaller rounds, perfect for taco shells.
- Mix Cinnamon Sugar: In a shallow dish, combine the granulated sugar and ground cinnamon, creating the signature coating for the tortillas.
- Coat Tortilla Rounds: Brush each tortilla round with melted butter, then evenly coat both sides in the cinnamon-sugar mixture, ensuring a sweet and crisp shell.
- Bake Taco Shells: Place the coated tortilla rounds in an inverted muffin tin to shape them into tacos. Bake in the preheated oven for about 10 minutes or until golden brown and crispy.
- Make Whipped Cream: In a chilled bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Add vanilla extract and mix briefly to incorporate.
- Prepare Pumpkin Pie Filling: In a separate bowl, blend the softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and creamy.
- Assemble Tacos: Once the tortilla shells have cooled, spoon the pumpkin pie filling into each shell, followed by a generous dollop of whipped cream. Garnish with chopped pecans for added texture and flavor.
Notes
- Use an inverted muffin tin to help the tortilla rounds hold their taco shape while baking.
- For extra flavor, toast the pecans lightly before garnishing.
- Store any leftover filling and whipped cream separately in the fridge and assemble tacos just before serving to maintain crispiness.
- These tacos are best enjoyed fresh but can be kept refrigerated for up to 2 days.
