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Pumpkin Pie Tacos offer a delightful way to enjoy all the flavors of a classic pumpkin pie in a fun, handheld form. The crispy taco shells combined with a creamy spiced pumpkin filling and fluffy whipped cream make these treats perfect for fall gatherings or any time you want a festive dessert. They come together quickly and are sure to impress your guests with their unique presentation and comforting taste.
I first made these for a family Halloween party and they disappeared faster than expected. Now they are a seasonal favorite that everyone asks for year after year.
Ingredients
- Large tortillas: form the crispy taco shells choose fresh ones for easier shaping
- Granulated sugar: adds sweetness and helps create a crunchy shell coating
- Ground cinnamon: provides warmth and enhances pumpkin’s natural flavors
- Melted butter: for brushing on tortillas to help sugar and cinnamon stick and add richness
- Cream cheese: gives richness and smoothness to the pumpkin filling buy full-fat for best texture
- Canned pumpkin puree: the heart of the filling use pure pumpkin not pumpkin pie filling for best results
- Vanilla extract: enhances the sweetness and adds depth to the filling
- Pumpkin pie spice: a blend of cinnamon, nutmeg, and cloves that gives the signature pumpkin pie taste
- Heavy whipping cream: for making whipped cream choose cold cream for stable peaks
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit. This high heat is necessary to crisp up the tortilla shells perfectly without burning.
- Prepare the Tortilla Shells:
- Use a round cookie cutter to cut out tortillas then poke holes in each round with a fork to prevent bubbling. Brush both sides with melted butter then coat them liberally with a cinnamon and sugar mixture. Place each tortilla round between the cups of a muffin tin to shape them into taco shells.
- Bake the Shells:
- Bake the shaped tortillas for about ten minutes. Keep a close eye until they turn a golden brown crisp. Let them cool completely this ensures the shells stay crunchy when filled.
- Make the Pumpkin Filling:
- In a mixing bowl, beat the cream cheese with powdered sugar until smooth and fluffy. Add in the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix thoroughly so everything is fully combined into a creamy filling.
- Whip the Cream:
- In a separate bowl, whip cold heavy cream together with powdered sugar and a touch of vanilla until stiff peaks form. This whipped cream will add lightness and complement the dense pumpkin filling perfectly.
- Assemble the Tacos:
- Fill each cooled shell with a generous amount of the pumpkin mixture. Top with a swirl of whipped cream and, if you like, sprinkle with chopped pecans for added texture and flavor.
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My favorite part is the crispy shell coated with cinnamon sugar. The first time I made them my children loved sneaking the shells before I even filled them. It became a little family ritual to nibble on the shells while waiting and then enjoy the full taco together.
Storage Tips
Store any leftover shells in an airtight container at room temperature to keep them crispy. If they lose crispness, pop them in a toaster oven for a few minutes before serving. Keep the pumpkin filling and whipped cream refrigerated separately and assemble just before eating.
Ingredient Substitutions
If you don’t have cream cheese you can substitute with mascarpone or ricotta for a different creamy texture. For the heavy cream, full-fat coconut cream works as a dairy-free alternative but the flavor will change slightly.
Serving Suggestions
These tacos are great on their own but also pair nicely with a drizzle of caramel sauce or a dusting of powdered sugar on top. Serve alongside a hot apple cider or spiced latte for a perfect autumn treat.
Cultural Context
Pumpkin pie is a classic American dessert traditionally served at Thanksgiving. These tacos add a fun and casual twist by turning pie into a handheld snack, showing how traditional desserts can be reimagined for new occasions and tastes.
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Recipe FAQs
- → How do I achieve crispy taco shells?
Brush tortillas with melted butter, coat with cinnamon sugar, then bake in muffin tins to crisp and shape them evenly.
- → Can I use fresh pumpkin instead of canned puree?
Yes, cook and puree fresh pumpkin until smooth to substitute canned puree, keeping the same quantity for the filling.
- → What can I use instead of cream cheese in the filling?
Soft goat cheese or mascarpone can be used for a tangy or rich alternative in the pumpkin filling.
- → How should I store these autumn treats?
Keep filled tacos refrigerated in an airtight container and enjoy within 2 days for optimal freshness and texture.
- → What toppings complement the pumpkin filling well?
Chopped pecans, a dusting of cinnamon, or a drizzle of maple syrup add texture and enhance the warm flavors in these treats.
- → Can I prepare the shells in advance?
Yes, bake and cool the shells ahead of time, then store them in an airtight container to maintain their crispness before filling.