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–+ servings
Pumpkin Pie Tacos

Pumpkin Pie Tacos: The Ultimate Fall Dessert Delight

Pumpkin Pie Tacos are a delightful fusion of flavors, perfect for fall gatherings and a fun twist on traditional pumpkin pie.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 6 pieces Flour Tortillas Use corn tortillas for a gluten-free option.
  • 1 cup Granulated Sugar Can substitute with coconut sugar for a lower glycemic choice.
  • 1 teaspoon Ground Cinnamon Use pumpkin pie spice as an alternative for added warmth.
  • 4 tablespoons Butter Can use coconut oil for a dairy-free version.
For the Pumpkin Filling
  • 8 ounces Cream Cheese Use ricotta for a lighter texture.
  • 1 cup Powdered Sugar Regular sugar can be blended for a homemade powdered substitute.
  • 1 cup Canned Pumpkin Puree Fresh pumpkin can be pureed as a substitute.
  • 1 teaspoon Pure Vanilla Extract Imitation vanilla works if needed.
  • 1 teaspoon Pumpkin Pie Spice A mix of spices could work in a pinch.
For the Whipped Topping
  • 1 cup Heavy Whipping Cream Substitute with coconut cream for a non-dairy option.
For Garnishing
  • 0.5 cup Chopped Pecans Optional; walnuts are a great substitute.

Equipment

  • oven
  • Muffin tin
  • Mixing bowl
  • Electric mixer
  • cookie cutter

Method
 

Step-by-Step Instructions for Pumpkin Pie Tacos
  1. Preheat your oven to 400°F (200°C).
  2. Cut your flour tortillas into 3-4 rounds using a cookie cutter. Mix together granulated sugar and ground cinnamon. Brush melted butter on both sides of each tortilla round.
  3. Place the coated tortilla rounds between the cups of an upside-down muffin tin and bake for about 10 minutes.
  4. Beat the heavy whipping cream, powdered sugar, and pure vanilla extract until stiff peaks form, about 3-5 minutes.
  5. In a separate bowl, beat together softened cream cheese and powdered sugar until smooth, then fold in pumpkin puree, vanilla extract, and pumpkin pie spice.
  6. Fill each cooled taco shell with creamy pumpkin filling and top with whipped cream and chopped pecans, serve immediately.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 1600IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Assemble your tacos right before serving to keep the shells crispy and fresh; filled tacos tend to soften quickly.

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