Hey there, taco lovers!
Are you ready for a fun twist on dessert?
Today, I’m bringing you a recipe for pumpkin pie tacos!
Yep, you heard that right—tacos filled with all that pumpkin goodness.
They’re sweet, spicy, and oh-so-delicious! Perfect for fall gatherings or just satisfying that sweet tooth.
Let’s dive in and make these tasty treats together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Ingredients
For the tortilla shells:
- 1 tsp ground cinnamon
- 2/3 cup packed light brown sugar
- Oil for frying (like vegetable or canola oil)
- 6 large flour tortillas
For the pumpkin filling:
- 1/4 tsp ground ginger
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 8 oz cream cheese (softened to room temperature)
- 1 3/4 cups pumpkin puree (I use Libby’s pumpkin puree)
- 1/8 tsp ground nutmeg
- 1/2 tsp ground cinnamon
For the whipped topping:
- 1/2 tsp vanilla extract
- 1 cup heavy cream (very cold for best whipping)
- 1 tbsp confectioners’ sugar
Step 1: Prepare the Tortilla Shells
First, turn a muffin tin upside down and set it aside for later use.
In a medium bowl, combine light brown sugar with cinnamon and set aside.
Using a cookie cutter, cut the tortillas into 4 or 4.5 inch circles; you’ll need 18 tortilla circles.
Heat 1 inch of oil in a deep frying pan over medium heat.
Using tongs, place a tortilla circle in the hot oil, turn it over after 5–6 seconds, and fold it in half to create a shell shape.
Fry until the tortilla gets light brown, then turn it over and repeat until both sides are evenly cooked.
Remove the tortilla shell from the oil and immediately coat it in the bowl of sugar and cinnamon.
Place the coated shells in the upside-down muffin tin to maintain their shape.
Repeat this procedure for the remaining tortilla circles and let them cool.
Step 2: Prepare the Pumpkin Pie Filling
While the tortilla shells are cooling, make the pumpkin pie filling.
Beat cream cheese and granulated sugar with an electric mixer until smooth.
Add pumpkin purée, vanilla extract, cinnamon, nutmeg, and ginger, and continue to beat until the mixture is well combined.
Transfer the mixture to a piping bag and place it in the refrigerator to chill while preparing the whipped topping.
Step 3: Prepare the Whipped Topping
In a medium bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
Use an electric mixer to beat the mixture, starting at low speed for about 1 minute, then increasing to high speed until stiff peaks form.
Once done, transfer the whipped topping to a separate piping bag.
Step 4: Assemble the Pumpkin Pie Tacos
Now, it’s time to assemble the tacos.
Cut the tops of the piping bags.
Fill each cooled tortilla shell with the pumpkin pie filling by piping it in.
Then, top with whipped topping, also piped from the bag.
For the finishing touch, sprinkle a little cinnamon on top of each taco.
Enjoy your delicious pumpkin pie tacos!
