Description
A creative twist on a classic dessert, these Pumpkin Pie Tacos combine the flavors of pumpkin pie with the fun of tacos.
Ingredients
Scale
- 6 8 inch Tortillas (makes about 18–24 rounds)
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/3 cup Butter (melted)
- 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 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- Pecans (chopped for garnish)
Instructions
- Pre-heat oven to 400F. Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inch) to get about 20 shells.
- Stir together the sugar and cinnamon on a plate. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
- Brush both sides of the tortillas with the melted butter, and coat the tortillas in the cinnamon sugar mixture.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake for 10 minutes until just golden brown. Let cool in the pan.
- While the tortilla shells are cooling, make the whipped cream. Beat together all the whipped cream ingredients with a mixer until stiff peaks form.
- In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.
- Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Then top with the whipped cream. Sprinkle with cinnamon and/or chopped pecans. Serve immediately and enjoy!
Notes
- Make sure to let the taco shells cool completely before filling them to prevent sogginess.
- You can adjust the sweetness of the pumpkin filling according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg