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