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
Scale
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.
