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
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
- 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.
