Description
These Pumpkin Pie Tacos are crispy, cinnamon-sugar-coated taco shells filled with creamy spiced pumpkin pie filling. They’re the perfect handheld fall dessert, topped with whipped cream, caramel drizzle, and crushed pecans for extra flavor. A fun alternative to traditional pumpkin pie!
Ingredients
Units
Scale
- :
- For the Taco Shells:
- 6 small flour tortillas
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- For the Pumpkin Pie Filling:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream (or half-and-half)
- For Toppings (Optional):
- Whipped cream
- Caramel sauce
- Chopped pecans
- Crushed graham crackers
Instructions
- :
- Preheat oven to 375°F (190°C).
- Make the taco shells: In a small bowl, mix sugar and cinnamon. Brush both sides of each tortilla with melted butter, then sprinkle with cinnamon sugar. Drape tortillas over the oven rack bars or place them in an upside-down muffin tin to create a taco shape. Bake for 8-10 minutes, or until golden and crispy. Let cool.
- Make the pumpkin filling: In a bowl, whisk together pumpkin purée, brown sugar, spices, vanilla, and heavy cream until smooth. Refrigerate for at least 15 minutes to thicken.
- Assemble the tacos: Spoon or pipe the pumpkin filling into each cooled taco shell.
- Add toppings: Top with whipped cream, caramel drizzle, and chopped pecans.
- Serve & enjoy!
Notes
- :
- For extra crunch, use store-bought taco shells or fry tortillas instead of baking.
- Make ahead: The filling can be made a day in advance and stored in the fridge.
- Try different toppings like chocolate chips, cinnamon sugar dusting, or crushed cookies!
Nutrition
- Calories: ~200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg