Pumpkin Pie Tacos Recipe
Pumpkin Pie Tacos are a delightful twist on traditional pumpkin pie, combining the flavors of pumpkin pie filling in a crispy taco shell topped with fluffy whipped cream and pecans. This unique dessert is perfect for fall gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Makes 20 pumpkin pie tacos 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Taco Shells
- 6 8 inch Tortillas
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/3 cup Butter, melted
Pumpkin Pie Filling
- 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
Whipped Cream
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 tsp Vanilla Extract
- Pecans, for garnish, chopped
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Cut Tortillas: Cut 3-4 rounds out of each tortilla with a cookie cutter to make about 20 shells.
- Prepare Tortillas: Combine sugar and cinnamon in a plate. Pierce tortillas with a fork and coat with melted butter and cinnamon sugar mixture. Bake over an upside-down muffin tin until golden brown.
- Make Whipped Cream: Beat together whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Prepare Filling: Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla, and pumpkin pie spice; mix well.
- Assemble Tacos: Fill cooled taco shells with pumpkin filling and top with whipped cream. Sprinkle with cinnamon and chopped pecans.
- Serve: Enjoy these pumpkin pie tacos immediately!
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 10g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin, Pie, Tacos, Dessert, Fall, Holiday, Whipped Cream
Find it online: https://tastybella.com/pumpkin-pie-tacos-recipe/
