Description
Crispy cinnamon-sugar tortilla shells filled with creamy pumpkin pie filling and topped with homemade whipped cream and chopped pecans. These easy Pumpkin Pie Tacos make a festive 30-minute fall dessert for Halloween or Thanksgiving.
Ingredients
Scale
- 6 (8-inch) flour tortillas, cut into 18 to 20 rounds
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup butter, melted
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped pecans, for garnish
- Ground cinnamon, optional for garnish
Instructions
- Preheat the oven to 400°F. Cut 3 to 4 rounds from each tortilla with a 4- to 4 1/2-inch round cookie cutter to make about 18 to 20 shells.
- Combine the granulated sugar and cinnamon on a shallow plate. Pierce each tortilla round 4 to 5 times with a fork to limit air bubbles.
- Brush both sides of each tortilla round with melted butter, then coat both sides with the cinnamon-sugar mixture.
- Turn a muffin pan upside down. Place the coated tortilla rounds between the raised muffin cups so they bend into taco shapes.
- Bake for 10 minutes or until lightly golden and crisp. Let the shells cool completely in the pan.
- Beat the heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla with an electric mixer until stiff peaks form. Keep chilled.
- In a large bowl, beat the softened cream cheese and 1/4 cup powdered sugar on medium-high speed until smooth and creamy.
- Add the pumpkin puree, 1/2 teaspoon vanilla, and pumpkin pie spice. Beat until smooth and fully combined.
- Pipe or spoon the pumpkin filling evenly into the completely cooled cinnamon-sugar taco shells.
- Top each taco with whipped cream. Garnish with chopped pecans and additional cinnamon if desired, then serve immediately.
Notes
- Use pure canned pumpkin puree rather than sweetened pumpkin pie filling.
- Let the baked tortilla shells cool completely before adding the pumpkin mixture.
- Keep the heavy whipping cream cold until you are ready to whip it.
- For the crispest shells, store the filling and shells separately and assemble shortly before serving.
- Toast the chopped pecans before garnishing for a deeper nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 157
- Sugar: 12
- Sodium: 118
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 23