Description
Indulge in the delightful flavors of fall with these Pumpkin Pie Tacos! Featuring crispy taco shells filled with a creamy pumpkin pie filling and topped with whipped cream, this fun dessert is perfect for gatherings or cozy nights in. Easy to make and utterly delicious, these tacos are a festive twist on traditional pumpkin pie that everyone will love.
Ingredients
1 package (12 count) small flour tortillas
1 cup granulated sugar
1 tablespoon ground cinnamon
3 tablespoons melted butter
1 cup canned pumpkin puree
1/2 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup whipped cream (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the granulated sugar and ground cinnamon.
- Lightly brush both sides of each tortilla with melted butter and sprinkle the cinnamon sugar mixture over both sides.
- Drape the tortillas over the bars of the oven rack to create taco shapes and bake for 5-7 minutes until crispy and golden. Remove and let cool completely.
- In a medium bowl, beat together the pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract until smooth and creamy.
- Spoon or pipe the pumpkin pie filling into each cooled taco shell.
- Top with a dollop of whipped cream and serve immediately.
Notes
For a gluten-free option, use gluten-free tortillas.
Feel free to customize the filling with chocolate chips or nuts for added texture.
Leftover taco shells can be stored at room temperature, while the filling can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 tacos
- Calories: 180 kcal per taco