Pumpkin Pie Tacos Recipe: Sweet Fall Fusion Fun

Pumpkin pie tacos blend unexpected culinary worlds with delightful autumn-inspired creativity.

Sweet meets savory in this innovative twist that challenges traditional recipe boundaries.

Warm spices dance across crispy tortilla shells, elevateing familiar ingredients into something extraordinary.

Mexican-inspired techniques merge seamlessly with seasonal comfort flavors, creating a unique gastronomic experience.

Crisp edges and creamy fillings promise a sensory adventure that delights both sweet and savory palates.

Comfort food enthusiasts will find themselves falling in love with this playful fusion of textures and tastes.

Unexpected combinations spark joy and invite culinary curiosity.

Why Pumpkin Pie Tacos Deserve a Spot at the Table

• Craft a Delightful Dessert Twist: Transform traditional pumpkin pie into playful, handheld tacos that surprise and delight your taste buds with a creative presentation.
• Enjoy Luxurious Textures: Experience the crispy cinnamon-sugar tortilla shells contrasting with the smooth, creamy pumpkin filling and cloud-like whipped cream, creating a multi-layered sensory experience.
• Quick and Easy Festive Treat: Whip up these elegant dessert tacos in under 30 minutes, perfect for holiday gatherings, weekend brunches, or spontaneous sweet cravings without complicated techniques or hard-to-find ingredients.

What You’ll Use to Make Pumpkin Pie Tacos

• Tortillas: Soft and pliable, flour tortillas work best for creating crispy taco shells.
• Butter: Adds rich flavor and helps create golden, crispy texture.
• Granulated Sugar: Creates sweet, caramelized exterior for taco shells.
• Ground Cinnamon: Provides warm, aromatic flavor to the shell.

• Cream Cheese: Smooth base for creamy pumpkin filling, must be softened.
• Pumpkin Puree: Pure, smooth canned pumpkin provides authentic pumpkin flavor.
• Powdered Sugar: Adds sweetness and helps stabilize filling.
• Vanilla Extract: Enhances overall dessert flavor profile.
• Pumpkin Pie Spice: Signature warm spice blend for classic pumpkin taste.

• Heavy Whipping Cream: Creates light, fluffy whipped cream topping.
• Pecans: Crunchy, nutty garnish for texture contrast.
• Extra Ground Cinnamon: Optional garnish for additional warmth and visual appeal.

How to Assemble Pumpkin Pie Tacos

Step 1: Prepare Crispy Taco Shells

Warm the oven to 400°F. Take tortillas and transform them into delicate shells using a cookie cutter (4-4.5 inches). Aim to create about 20 delicate taco shells by cutting 3-4 rounds from each tortilla.

• Granulated sugar
• Ground cinnamon

Gently poke each tortilla round with a fork 4-5 times to prevent unwanted air bubbles.

Step 2: Coat and Shape Shells

Brush tortilla rounds generously with melted butter on both sides. Roll each round in the sugar-cinnamon mixture, ensuring a complete and delightful coating.

Step 3: Bake Shell Structures

Flip a muffin tin upside down. Carefully drape tortilla rounds between muffin cups, creating elegant taco shapes. Bake for 10 minutes until they turn a beautiful golden brown. Let the shells cool directly on the tin.

Step 4: Whip Heavenly Cream

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Blend ingredients with a mixer until stiff, dreamy peaks form.

Step 5: Craft Pumpkin Pie Filling

• Softened cream cheese
• Powdered sugar

• Pumpkin puree
• Vanilla extract
• Pumpkin pie spice

Mix until ingredients harmonize perfectly.

Step 6: Assemble Magical Dessert Tacos

Carefully spoon or pipe the luscious pumpkin filling into cooled taco shells. Crown each taco with a dollop of whipped cream. Sprinkle chopped pecans and a whisper of cinnamon for extra charm.

Step 7: Serve and Celebrate

Present these festive pumpkin pie tacos immediately. Savor the delightful blend of crispy shells, creamy filling, and sweet memories!

Easy Tips for Better Pumpkin Pie Tacos

• Prevent Shell Cracking: Dock tortilla rounds with a fork before baking to release steam and maintain a crisp, uniform shape.
• Master Taco Shell Technique: Flip a muffin tin upside down for perfectly curved shells that hold their shape without breaking.
• Whip Cream Like a Pro: Use cold heavy cream and chill your mixing bowl beforehand to achieve those picture-perfect stiff peaks.
• Smooth Filling Secret: Soften cream cheese completely and beat until ultra-smooth to eliminate any lumps in your pumpkin pie filling.
• Serving Suggestion: Assemble tacos just before serving to keep the shells crisp and prevent soggy bottoms from the creamy filling.

Keeping and Reheating Pumpkin Pie Tacos the Right Way

• Refrigeration: Store leftover pumpkin pie tacos in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment paper to prevent sogginess.
• Reheating: Warm shells in a preheated oven at 350°F for 3-5 minutes to restore crispness. Avoid microwaving to maintain the taco shell's texture.
• Best Consumption: Enjoy within 24 hours for maximum flavor and crunch. Whipped cream and filling may lose quality if stored too long, so assemble just before serving when possible.

Sips and Sides for Pumpkin Pie Tacos

• Pair with Warm Spiced Cider: A steaming mug of spiced apple cider complements the pumpkin pie tacos perfectly, echoing the warm cinnamon notes and autumnal flavors.
• Match with Caramel Latte: The rich, creamy caramel latte balances the sweet pumpkin filling and provides a luxurious coffee undertone that enhances the dessert's complexity.
• Serve alongside Vanilla Bean Ice Cream: A scoop of cold, creamy vanilla bean ice cream creates a delightful temperature contrast with the crispy taco shells and adds a smooth, complementary sweetness.
• Combine with Bourbon Cream: For an adult twist, a small glass of bourbon cream liqueur intensifies the dessert's warmth and brings out the deeper spice notes in the pumpkin pie filling.

Remix Ideas for Pumpkin Pie Tacos

• Autumn Apple Edition: Swap pumpkin puree with smooth apple butter, add a dash of nutmeg, and top with caramel drizzle for a crisp fall-inspired dessert taco.
• Chocolate Lover's Dream: Incorporate cocoa powder into the cream cheese filling, use chocolate-dusted tortilla shells, and sprinkle dark chocolate shavings on top for an indulgent treat.
• Maple Pecan Crunch: Replace vanilla extract with maple syrup in the filling, toast the pecans before chopping, and add a maple glaze drizzle for extra richness and texture.
• Spiced Chai Infusion: Mix chai tea spice blend into the cream cheese filling, use brown sugar instead of white, and garnish with candied ginger for a warming, aromatic version of the dessert taco.

Pumpkin Pie Tacos Recipe

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4.6 from 11 reviews

• Total Time: 25 minutes
• Yield: 18 to 24 1x

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Description

Mexican-inspired pumpkin pie tacos blend autumn warmth with festive flavor. Crisp tortillas cradle spiced pumpkin filling, creating a delightful fusion you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 6 8-inch tortillas
• ¾ cup canned pumpkin puree
• 4 ounces (113 grams) cream cheese, softened

Taco Shell Coating:

• ½ cup granulated sugar
• ⅓ cup butter, melted
• 1 teaspoon ground cinnamon

Filling and Topping:

• ¼ cup powdered sugar
• ½ teaspoon pure vanilla extract
• 1 ½ teaspoons pumpkin pie spice
• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Optional Garnish:

• Chopped pecans

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Instructions

1. Craft crisp taco shells by cutting circular shapes from tortillas using a precise circular cutter, ensuring uniform dimensions.
2. Create a cinnamon-sugar coating by thoroughly mixing granulated sugar and ground cinnamon on a separate plate.
3. Perforate each tortilla round multiple times with a fork to prevent unwanted air pocket formation during baking.
4. Generously coat both surfaces of tortilla rounds with melted butter, then delicately press into the cinnamon-sugar mixture for complete coverage.
5. Transform a standard muffin tin by inverting it, strategically positioning tortilla rounds between cups to form elegant taco shapes.
6. Bake the prepared shells in a preheated 400°F oven until they achieve a golden, crisp appearance, approximately 10 minutes.
7. Allow shells to cool completely while maintaining their delicate curved structure.
8. Prepare a luscious whipped cream by vigorously beating heavy whipping cream with powdered sugar and vanilla extract until stiff, glossy peaks emerge.
9. Craft the pumpkin pie filling by blending softened cream cheese and powdered sugar until achieving a silky, smooth consistency.
10. Incorporate pumpkin puree, vanilla extract, and pumpkin pie spice into the cream cheese mixture, ensuring thorough integration.
11. Carefully fill the cooled taco shells with the prepared pumpkin mixture, using either a spoon or piping technique.
12. Crown each taco with a generous dollop of freshly whipped cream.
13. Optional: Embellish with chopped pecans and a delicate sprinkle of ground cinnamon for enhanced visual appeal and flavor complexity.
14. Serve immediately to preserve the perfect texture and temperature of these festive dessert tacos.

Notes

• Create crispy, golden taco shells by cutting tortillas into rounds and shaping them carefully between muffin tin cups for perfect curves.
• Use a fork to poke holes in tortilla rounds, preventing air bubbles and ensuring even baking for a delightful, crunchy texture.
• Coat tortilla shells generously with cinnamon-sugar mixture before baking to enhance flavor and add a sweet, festive touch to your dessert.
• Whip cream to stiff peaks for a light, airy topping that perfectly complements the rich pumpkin pie filling.
• Mix cream cheese with pumpkin puree and spices to create a smooth, creamy filling that captures the essence of classic pumpkin pie.
• Serve immediately to enjoy the contrast between crisp shells and creamy filling, capturing the ultimate autumn dessert experience.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 18 to 24
• Calories: 210
• Sugar: 10 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg