Pumpkin Pie Tacos
These Pumpkin Pie Tacos are a creative twist on a classic pumpkin pie! Perfect for fall gatherings or Thanksgiving, they feature crispy taco shells filled with creamy pumpkin pie filling and topped with whipped cream and a dash of cinnamon. They’re easy to make, fun to eat, and sure to impress!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 tacos 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Taco Shells:
- 6 small flour tortillas
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup melted butter
- For the Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- For Serving:
- Whipped cream
- Cinnamon, for garnish
Instructions
- Prepare the Taco Shells:
- Preheat your oven to 375°F (190°C).
- Combine sugar and cinnamon in a small bowl.
- Brush both sides of each tortilla with melted butter and sprinkle generously with the cinnamon-sugar mixture.
- Flip a muffin pan upside down and drape each tortilla over the gaps to form “taco” shapes.
- Bake for 8-10 minutes, or until golden and crispy. Set aside to cool.
- Make the Pumpkin Filling:
- In a medium bowl, combine pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth.
- Spoon the pumpkin mixture into each cooled taco shell.
- Assemble and Serve:
- Top each taco with a dollop of whipped cream.
- Sprinkle with a pinch of cinnamon for garnish, and serve immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- For extra crunch, add a sprinkle of crushed graham crackers on top.
- Best served fresh, but you can store unfilled shells and filling separately in airtight containers for up to 2 days.
Find it online: https://recipe.ukfinda.com/pumpkin-pie-tacos/