Description
Pumpkin Pie Tacos are a fun twist on a fall classic! Sweet cinnamon-sugar shells filled with creamy pumpkin pie filling make the perfect festive dessert.
Ingredients
- 12 small flour tortillas
- 1 cup pumpkin puree
- ½ cup cream cheese (softened)
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- 1 cup whipped cream (or heavy cream, whipped)
- 2 tbsp butter (melted)
- ¼ cup granulated sugar + 1 tsp cinnamon (for coating)
- Optional toppings: whipped cream, caramel sauce, nuts, crushed graham crackers
Instructions
- Preheat oven to 375°F (190°C). Brush tortillas with melted butter and sprinkle with cinnamon sugar.
- Drape tortillas over the bars of an upside-down muffin tin to form taco shapes. Bake for 8–10 minutes until crisp. Cool completely.
- In a bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, and pumpkin pie spice; mix until creamy.
- Fold in whipped cream to lighten the filling.
- Spoon or pipe filling into cooled taco shells.
- Garnish with whipped cream, caramel drizzle, or toppings of choice. Serve immediately.
Notes
- Chill the filling before assembling for a thicker, creamier texture.
- For extra crunch, fry tortillas instead of baking them.
- Prepare shells and filling ahead of time, then assemble just before serving to keep shells crisp.
- Add chocolate drizzle or crushed cookies for a decadent variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes