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Pumpkin Pie Tacos

Crispy cinnamon-sugar taco shells filled with creamy pumpkin pie filling, topped with whipped cream and pecans. A fun fall dessert twist!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert, Party Treat
Cuisine: American, Fall
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 8 small flour tortillas
  • 2 tbsp butter melted
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 1 cup pumpkin puree
  • 0.5 cup cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 0.25 cup chopped pecans optional

Equipment

  • Mixing bowls
  • Hand mixer
  • Muffin tin (inverted)
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Warm tortillas slightly to make pliable.
  2. Brush each tortilla with melted butter on both sides.
  3. Mix sugar and cinnamon, then dip tortillas to coat.
  4. Fold tortillas in half and drape over inverted muffin tin. Bake 8–10 minutes until crisp.
  5. Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Mix until creamy.
  6. Whip heavy cream until soft peaks form. Fold half into pumpkin filling.
  7. Fill cooled taco shells with pumpkin cream, top with whipped cream, and garnish with pecans.

Notes

Best served fresh. Store filling separately and assemble before serving to keep shells crisp.