Pumpkin Pie Tacos
A delightful twist on the traditional pumpkin pie, blending cozy fall flavors with the fun of tacos.
Ingredients
For the Taco Shells
- 18-24 pieces 6-8 inch Tortillas Soft and pliable, these serve as the perfect vessel for your pumpkin filling.
- 1/2 cup Granulated Sugar Adds sweetness that balances the spices.
- 1 tsp Ground Cinnamon Enhances the cozy flavor profile.
- 1/3 cup Butter (melted) Helps create a crispy taco shell when baked.
For the Pumpkin Filling
- 4 oz Cream Cheese (softened) Adds creaminess.
- 1/4 cup Powdered Sugar Provides sweetness for the cream cheese mixture.
- 3/4 cup Canned Pumpkin Puree The star ingredient.
- 1/2 tsp Pure Vanilla Extract Harmonizes with the pumpkin.
- 1 1/2 tsp Pumpkin Pie Spice Captures the essence of fall.
For the Whipped Cream
- 1/2 cup Heavy Whipping Cream Adds lightness to the filling.
- 2 tablespoons Powdered Sugar Sweetens the whipped cream.
- 1/2 tsp Vanilla Extract Enhances the whipped cream flavor.
Garnish
- Pecans (chopped) For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut 3-4 rounds out of each tortilla shell using a cookie cutter (4-4.5 inches) to create about 20 taco shells.
- On a plate, stir the granulated sugar and ground cinnamon together until well combined.
- Gently stab each tortilla with a fork 4-5 times to prevent air bubbles from forming while baking.
- Brush both sides of the tortillas with melted butter and coat them in the cinnamon-sugar mixture.
Baking
- Flip a muffin tin upside down and place the tortilla pieces in between the muffin cups to shape them into taco shells.
- Bake for about 10 minutes, or until they turn a light golden brown. Remove from the oven and let them cool in the pan.
Preparing the Filling
- In a mixing bowl, beat together the heavy whipping cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
- In a large bowl, beat the softened cream cheese and 1/4 cup of powdered sugar until smooth. Mix in the pumpkin puree, 1/2 teaspoon of vanilla extract, and pumpkin pie spice until fully incorporated.
Assembly
- Once the tortilla shells have cooled, pipe or spoon the pumpkin filling into each taco shell.
- Crown each pumpkin-filled taco with the whipped cream mixture.
- Finish with a sprinkle of cinnamon and/or chopped pecans. Serve immediately.
Notes
Use fresh ingredients for the best flavor. You can customize the spice to your liking. Prepare the taco shells and filling a day ahead, then assemble just before serving.