Description
A fun twist on classic pumpkin pie, these tacos feature a crispy shell filled with creamy pumpkin filling, perfect for fall gatherings.
Ingredients
Scale
- 6 8-inch tortillas
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup melted butter
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 3/4 cup canned pumpkin puree
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Chopped pecans (optional)
- Extra cinnamon or pumpkin pie spice for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut 3-4 rounds from each tortilla using a round cookie cutter.
- Mix 1/2 cup sugar and 1 tsp cinnamon in a shallow plate. Poke each tortilla round with a fork 4-5 times.
- Brush both sides of each tortilla with melted butter and coat in the cinnamon-sugar mixture.
- Place tortillas between muffin cups and bake for 10 minutes or until golden brown. Let cool.
- Beat together 1/2 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla until stiff peaks form.
- Beat together cream cheese and powdered sugar until smooth, then mix in pumpkin puree, vanilla extract, and pumpkin pie spice.
- Pipe or spoon the pumpkin filling into the cooled taco shells, top with whipped cream, and sprinkle with extra cinnamon and chopped pecans.
Notes
Best served fresh while the taco shells are still crispy. Store shells and filling separately if there are leftovers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 14g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, tacos, dessert, fall, easy recipe