Pumpkin Pie Tacos (Printable Version)
Crispy shells filled with creamy pumpkin spice filling and topped with whipped cream. Ideal for autumn festivities.
# Everything You’ll Need:
→ Shells
01 -
6 large flour tortillas
02 -
1/3 cup unsalted butter, melted
03 -
1/2 cup granulated sugar
04 -
1 tsp ground cinnamon
→ Filling
05 -
4 oz cream cheese, softened
06 -
3/4 cup canned pumpkin puree
07 -
1/2 tsp pure vanilla extract
08 -
1 1/2 tsp pumpkin pie spice
09 -
powdered sugar (amount as needed for sweetness)
→ Topping
10 -
1/2 cup heavy whipping cream
11 -
powdered sugar (to taste)
12 -
vanilla extract (to taste)
13 -
chopped pecans (optional garnish)
# Steps to Cook:
01 -
Preheat oven to 400°F. Use a round cookie cutter to cut circles from tortillas. Poke each round with a fork to prevent bubbling. Brush both sides with melted butter, then coat in a mixture of granulated sugar and cinnamon.
02 -
Place the coated tortilla rounds draped between muffin tin cups to form a taco shape. Bake for 10 minutes or until golden and crisp. Remove and allow to cool completely.
03 -
In a bowl, beat softened cream cheese with powdered sugar until smooth. Incorporate canned pumpkin puree, vanilla extract, and pumpkin pie spice until fully combined.
04 -
In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
05 -
Fill cooled taco shells with the pumpkin filling, then top with whipped cream. Garnish with chopped pecans if desired.
# Extra Suggestions:
01 -
Use chilled heavy cream for best whipping results. Avoid overbaking taco shells to maintain crispness without burning.