Pumpkin Pie Tacos
Pumpkin Pie Tacos merge the comforting flavors of traditional pumpkin pie with crispy taco shells, creating a delightful autumn dessert.
Ingredients
For the Taco Shells
- 6 pieces eight-inch tortillas Use fresh for best flavor.
- 1/2 cup granulated sugar For cinnamon sugar mixture.
- 1 teaspoon ground cinnamon To mix with sugar.
- 1/3 cup melted butter For brushing on tortillas.
For the Filling
- 4 ounces softened cream cheese Ensure it's softened for mixing.
- 1/4 cup powdered sugar For sweetness in filling.
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
For the Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar For sweetness in whipped cream.
- 1/2 teaspoon vanilla extract
For Garnish
- pecans Chopped, for added crunch.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Cut rounds out of each tortilla with a cookie cutter to make about 20 taco shells.
- Mix granulated sugar and ground cinnamon in a flat plate.
- Gently stab each tortilla with a fork several times and brush both sides with melted butter.
- Coat tortillas in the cinnamon sugar mixture.
Baking the Shells
- Flip a muffin tin upside down and nestle the tortillas between the muffin cups.
- Bake for about 10 minutes, until golden.
Preparing the Filling
- Beat together cream cheese and powdered sugar until smooth.
- Add pumpkin puree, vanilla extract, and pumpkin pie spice, then mix until fully incorporated.
Making the Whipped Cream
- In a mixer, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Assembling
- Once taco shells have cooled, fill them with the pumpkin filling.
- Top with whipped cream and sprinkle with cinnamon or chopped pecans.
- Serve immediately.
Notes
For best flavor, use fresh tortillas. Store leftovers in the fridge for up to three days. For long-term storage, keep filling and shells separately in the freezer.