If you love the cozy flavors of fall and are looking for a fun twist on a classic dessert, this Pumpkin Pie Tacos Recipe is exactly what you need. Imagine the perfect marriage of warm cinnamon-sugar tortilla shells filled with a creamy, spiced pumpkin filling and topped with light whipped cream and crunchy pecans. It’s a delightful, playful way to enjoy pumpkin pie that’s sure to impress guests and satisfy your seasonal cravings in a whole new way.
Ingredients You’ll Need
These ingredients are simple but super important for nailing the perfect balance of texture, spice, and creaminess in this Pumpkin Pie Tacos Recipe. Each one plays a key role, from crisping the taco shells to creating that luscious pumpkin filling.
- Tortillas: Use 6 (8-inch) tortillas as the base for your taco shells—they crisp up perfectly in the oven.
- Granulated sugar: 1/2 cup, combined with cinnamon to coat the shells with a sweet crunch.
- Ground cinnamon: 1 teaspoon, adds warmth and an inviting aroma.
- Butter (melted): 1/3 cup, to brush on tortillas for browning and flavor.
- Cream cheese (softened): 4 ounces, for a smooth, tangy base in the pumpkin filling.
- Canned pumpkin puree: 3/4 cup, the heart of the filling providing that iconic pumpkin taste.
- Heavy whipping cream: 1/2 cup, whipped for a fluffy, airy topping.
- Powdered sugar: 1/4 cup for the filling and 2 tablespoons for sweetening the whipped cream.
- Vanilla extract: 1/2 teaspoon, infuses depth and sweetness throughout.
- Pumpkin pie spice: 1 1/2 teaspoons, the secret to bringing together the perfect blend of fall flavors.
- Pecans (chopped): for garnish, adding crunch and a nutty finish.
How to Make Pumpkin Pie Tacos Recipe
Step 1: Prepare and Cut the Tortillas
Start by preheating your oven to 400°F. Grab a cookie cutter and cut your tortillas into rounds—this will give you perfectly shaped taco shells that are easy to handle and bake evenly.
Step 2: Make the Cinnamon-Sugar Coating
In a shallow dish, mix the granulated sugar and ground cinnamon. This simple blend is what will give your taco shells that irresistible sweet-spiced crunch.
Step 3: Butter and Coat the Tortillas
Brush each tortilla round evenly with melted butter, then gently press them into the cinnamon-sugar mixture to coat both sides. This step seals in flavor and helps the tortillas crisp up beautifully in the oven.
Step 4: Bake the Taco Shells
Place the coated tortilla rounds into an upside-down muffin tin to shape them into graceful taco shells. Bake for about 10 minutes until they’re golden brown and crispy, perfectly sturdy to hold the filling without breaking.
Step 5: Whip the Cream
While the taco shells cool, beat the heavy whipping cream with 2 tablespoons of powdered sugar until you reach stiff peaks. This whipped cream is going to add a light, fluffy contrast to the creamy pumpkin filling.
Step 6: Prepare the Pumpkin Filling
In a mixing bowl, blend together the softened cream cheese, 1/4 cup powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until the mixture is silky smooth. This filling is the soul of the Pumpkin Pie Tacos Recipe—rich, spiced, and utterly dreamy.
Step 7: Assemble Your Pumpkin Pie Tacos
Fill each crispy tortilla shell with a generous spoonful of the pumpkin cream cheese mixture. Top with a dollop of the freshly whipped cream and finish with a sprinkle of chopped pecans for that perfect crunchy touch.
How to Serve Pumpkin Pie Tacos Recipe
Garnishes
Pecans are fantastic for adding a little crunch, but feel free to jazz up your tacos with a dusting of extra cinnamon, a drizzle of caramel sauce, or even a sprinkle of mini chocolate chips. Garnishes are your chance to make the presentation pop and add complementary flavors.
Side Dishes
Serve these tacos alongside a warm cup of spiced apple cider or a scoop of vanilla ice cream for extra indulgence. They also pair well with simple sides like roasted sweet potatoes or a light green salad with a maple vinaigrette to balance the sweetness.
Creative Ways to Present
Try serving your Pumpkin Pie Tacos Recipe on a rustic wooden board with little ramekins of extra whipped cream and nuts. For festive gatherings, add edible flowers or sprinkle some festive colored sugar on top. Presentation is all about making the experience joyful and inviting.
Make Ahead and Storage
Storing Leftovers
Keep any extra taco shells in an airtight container at room temperature to maintain crispness. Store the pumpkin filling and whipped cream separately in the refrigerator for up to three days to keep everything fresh and delicious.
Freezing
The pumpkin filling freezes well in a sealed container for up to a month. However, it’s best to freeze it without the whipped cream and taco shells. When ready to use, thaw overnight in the fridge for a smooth texture.
Reheating
To warm the taco shells, pop them in a preheated oven for a few minutes until crisp again. Avoid microwaving as it can make them soggy. The pumpkin filling tastes best chilled or at room temperature, so no reheating needed there unless you prefer otherwise.
FAQs
Can I use flour tortillas or should I use corn?
Flour tortillas work best for this recipe because they crisp nicely without becoming too brittle. Corn tortillas tend to be less flexible, which can result in cracks when shaping and baking.
Is there a dairy-free alternative for the cream cheese and whipping cream?
Absolutely! You can substitute with vegan cream cheese and coconut cream whipped with powdered sugar for a dairy-free twist that still tastes amazing.
Can I make these tacos gluten-free?
Yes, just swap the tortillas for gluten-free ones. Make sure to check that the tortillas you choose are sturdy enough to hold the filling once baked.
How far in advance can I prepare the components?
The filling and whipped cream can be made a day ahead and kept refrigerated. Taco shells are best baked the day of serving to keep them crispy.
What’s the best way to prevent the taco shells from getting soggy?
Serve immediately after assembling or keep the filling and shells separate until you’re ready to enjoy them. This keeps the shells crisp and fresh for maximum crunch.
Final Thoughts
You really can’t go wrong with this Pumpkin Pie Tacos Recipe—it’s a vibrant and delicious way to celebrate the fall season without the fuss of a traditional pie. Whether you’re sharing with friends or treating yourself, these tacos bring smiles, warmth, and all the flavors of pumpkin pie in an unforgettable form. Give it a try and watch everyone ask for seconds!
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Pumpkin Pie Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tacos
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Pie Tacos are a festive and delightful twist on traditional pumpkin pie, featuring crispy tortilla shells filled with a creamy pumpkin mixture and topped with fluffy whipped cream and pecans. Perfect for fall gatherings or holiday treats, they’re easy to prepare and bake to golden perfection.
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
- 1/4 cup powdered sugar
- 1/2 teaspoon 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
- Pecans (chopped)
Instructions
- Preheat and Prepare Tortillas: Preheat your oven to 400°F (204°C). Use a round cookie cutter to cut each tortilla into round shapes suitable for taco shells.
- Make Cinnamon Sugar Mixture: In a shallow dish, combine the granulated sugar and ground cinnamon evenly to create a sweet coating.
- Coat Tortilla Rounds: Brush each tortilla round lightly with melted butter, then dip or sprinkle them evenly with the cinnamon-sugar mixture ensuring full coverage.
- Bake Shells: Place the coated tortilla rounds in an upside-down muffin tin to shape them into taco shells. Bake for about 10 minutes or until they turn golden brown and crisp.
- Whip Cream: In a mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, indicating your whipped cream is ready.
- Prepare Pumpkin Pie Filling: In a separate bowl, blend the softened cream cheese, powdered sugar, canned pumpkin puree, vanilla extract, and pumpkin pie spice until the mixture is smooth and well combined.
- Assemble Tacos: Spoon the pumpkin pie filling into the baked tortilla shells, then top each with a generous dollop of whipped cream.
- Garnish and Serve: Sprinkle chopped pecans over the whipped cream for added crunch and flavor. Serve immediately for best texture and taste.
Notes
- Use an upside-down muffin tin to help shape the tortillas into taco shells that hold their form during baking.
- If you prefer a less sweet shell, reduce the cinnamon sugar coating slightly.
- The pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- For a dairy-free version, consider using non-dairy cream cheese and whipped topping alternatives.
- These tacos are best served fresh but can be stored covered in the refrigerator for up to 2 days.
