Pumpkin Pie Tacos are the ultimate combination of crispy, creamy, and spicy-sweet goodness. Imagine a handheld taco shell coated in cinnamon sugar, filled with rich pumpkin pie filling, and topped with fluffy whipped cream. It’s a playful twist on traditional pumpkin pie, perfect for fall gatherings, cozy nights in, or as a standout dessert for your Thanksgiving feast.

Inspired by the creativity of dessert tacos, this decadent dessert is simple to make, fun to serve, and guaranteed to impress. Whether you’re a pumpkin spice enthusiast or looking for a unique easy fall recipe, these mini pumpkin pies will delight your taste buds.

Why You’ll Love Pumpkin Pie Tacos :

• A Twist on a Classic: These tacos take the best elements of pumpkin pie and give them a fun, handheld form.
• Texture Heaven: Crunchy cinnamon-sugar shells pair beautifully with the creamy pumpkin filling.
• Perfect for Fall: A festive treat for Halloween, Thanksgiving, or any autumn celebration.
• Customizable: Adjust the sweetness, spices, or toppings to your liking.

Ingredients for Pumpkin Pie Tacos :

To make these Pumpkin Spice Treats, you’ll need a few simple ingredients divided into three main components:

For the Tortilla Shells:

• 6 large flour tortillas: The base for your dessert taco shells.
• 2/3 cup light brown sugar: Adds sweetness and caramelized flavor to the shells.
• 1 teaspoon ground cinnamon: A must-have fall spice for the coating.
• Oil for frying: Vegetable or canola oil works best for frying the tortillas.

For the Pumpkin Filling:

• 8 ounces cream cheese: Creates a creamy, tangy base for the filling.
• 2 tablespoons granulated sugar: Balances the tanginess of the cream cheese.
• 1 teaspoon vanilla extract: Adds warmth and depth to the filling.
• 1 3/4 cups pumpkin puree: The star ingredient for a rich pumpkin flavor.
• 1/2 teaspoon ground cinnamon: A classic pumpkin pie spice.
• 1/4 teaspoon ground ginger: Adds a touch of warmth and spice.
• 1/8 teaspoon ground nutmeg: Completes the pumpkin spice blend.

For the Whipped Topping (Optional):

• 1 cup heavy whipping cream: Whips up into a light and fluffy topping.
• 1 tablespoon powdered sugar: Sweetens the whipped cream just enough.
• 1/2 teaspoon vanilla extract: Enhances the flavor of the whipped topping.

Step-by-Step Instructions :

Step 1: Make the Tortilla Shells

1. Turn a muffin tin upside down and set it aside. In a medium bowl, combine brown sugar and cinnamon.
2. Cut the flour tortillas into 4-4.5 inch circles using a cookie cutter (or a glass and knife if you don’t have one). You should have 18 circles.
3. Heat 1 inch of oil in a deep frying pan over medium heat.
4. Using tongs, place a tortilla circle in the hot oil. Fry for 5-6 seconds, then flip and fold it in half to form a taco shell shape. Continue frying until both sides are lightly golden.
5. Remove the shell from the oil and immediately coat it in the cinnamon-sugar mixture. Place the shell on the inverted muffin tin to cool and hold its shape.
6. Repeat the process for the remaining tortilla circles.

Step 2: Make the Pumpkin Filling

1. In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
2. Add pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg. Beat until fully combined and creamy.
3. Transfer the pumpkin filling to a piping bag and refrigerate while preparing the whipped topping.

Step 3: Make the Whipped Topping (Optional)

1. In a clean mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on low speed for 1 minute.
2. Increase the speed to high and beat until stiff peaks form.
3. Transfer the whipped cream to a piping bag for easy assembly.

Step 4: Assemble the Tacos

1. Cut the tips off the piping bags. Fill each cooled tortilla shell with the pumpkin filling.
2. Top with whipped cream and sprinkle with a dash of cinnamon for garnish.
3. Serve immediately and enjoy!

Tips for Success :

• Control Air Bubbles: If bubbles form while frying the tortillas, pierce them with a fork to keep the shells smooth.
• Quick Coating: Coat the fried shells in the cinnamon-sugar mixture while they’re still warm for maximum stickiness.
• Cool Before Filling: Ensure the shells are completely cooled before adding the filling to maintain their crispiness.
• Fresh Ingredients: Use fresh pumpkin puree or canned puree without additives for the best flavor.

Variations :

• Baked Tortilla Shells: Brush tortilla circles with melted butter, coat in cinnamon sugar, and bake at 400°F for 5-7 minutes.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the whipped topping for added texture.
• Caramel Drizzle: Add a drizzle of caramel sauce over the whipped cream for a decadent finish.
• Spice It Up: Use additional spices like cardamom or allspice in the pumpkin filling.

Serving Suggestions :

These fun Thanksgiving desserts are perfect as:

• A sweet ending to a holiday feast.
• A festive treat at fall potlucks or parties.
• A cozy dessert paired with hot apple cider or pumpkin spice lattes.

Serve them warm or chilled, and for extra indulgence, pair with a scoop of vanilla ice cream or drizzle with maple syrup.

Storage Instructions :

• Tortilla Shells: Store in an airtight container at room temperature for up to 2 days.
• Pumpkin Filling: Keep refrigerated in a piping bag or covered container for up to 3 days.
• Fully Assembled Tacos: Best enjoyed fresh but can be refrigerated for 1-2 days in an airtight container.

Frequently Asked Questions :

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best for dessert tacos as they’re softer and more neutral in flavor. Corn tortillas may be too savory for this recipe.

What can I use if I don’t have a cookie cutter?

Use a small glass or bowl as a guide and cut around it with a knife to create circles.

Can I make these ahead of time?

Yes! Prepare the tortilla shells and filling in advance, but assemble the tacos just before serving to keep the shells crispy.

What if my pumpkin filling is too runny?

If the filling is too soft, refrigerate it for 30 minutes to firm up before piping.

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Yield: 18 tacos

Pumpkin Pie Tacos

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Enjoy these Pumpkin Pie Tacos for a fun and festive dessert that’s perfect for fall!

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

• For the Tortilla Shells:
• 6 large flour tortillas
• 2/3 cup light brown sugar
• 1 teaspoon ground cinnamon
• Oil for frying
• For the Pumpkin Filling:
• 8 ounces cream cheese
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• For the Whipped Topping (Optional):
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

Make the Tortilla Shells: Fry tortilla circles, coat in cinnamon sugar, and cool on an inverted muffin tin.

Prepare Pumpkin Filling: Beat cream cheese, sugar, pumpkin, and spices until smooth. Chill in a piping bag.

Whip Topping: Beat whipping cream, powdered sugar, and vanilla until stiff peaks form.

Assemble: Fill tortilla shells with pumpkin filling, top with whipped cream, and garnish with cinnamon.

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