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When the cozy flavors of pumpkin pie meet the playful crunch of tacos you get a dessert that’s as fun to make as it is to eat. These pumpkin pie tacos were born from my urge to surprise my kids at our fall movie night and they have now earned a permanent spot in our holiday treat rotation. Expect creamy pumpkin filling spiced just right all tucked into crisp cinnamon sugar shells.
The first time I served these at a friendsgiving everyone paused mid-conversation and reached for seconds. I still get requests each year when pumpkin season rolls around.
Ingredients
- Tortillas: You want soft flour ones for easy cutting and folding Try eight inch rounds so you have plenty of shell to work with
- Granulated sugar: Essential for that crisp sweet cinnamon coating Go for fine sugar if possible for even coverage
- Ground cinnamon: Brings warm spiced notes Seek out Saigon for an extra punch
- Melted butter: Gets the sugar mixture to stick and helps toast the shells
- Cream cheese: Adds tang and body to the filling Choose full fat for silky results
- Powdered sugar: Sweetens both the cream cheese filling and the whipped cream Opt for a brand with no additives
- Canned pumpkin puree: The star of the show Make sure your can is pure pumpkin not pumpkin pie mix
- Pure vanilla extract: Boosts classic dessert flavor Real vanilla makes all the difference
- Pumpkin pie spice: Warmth and complexity Try to source or make a blend with fresh spices for best taste
- Heavy whipping cream: For that billowy topping Choose cold cream for stiff peaks
- Chopped pecans (optional): Optional for topping Choose fresh unsalted nuts
Instructions
- Prepare the Taco Shells:
- Preheat your oven to 400F and get out a large baking sheet. Use a round cookie cutter to punch out circles from each tortilla. Think four to five inches wide for the perfect handheld size. Pierce each round with a fork several times to stop the shells from puffing up in the oven.
- Coat and Bake:
- Mix the granulated sugar and cinnamon on a large plate. Brush each side of the tortilla rounds generously with melted butter. Press each round into the cinnamon sugar coating all sides thoroughly. Turn a muffin tin upside down and nestle the rounds between the cups shape side down so they form taco shells as they bake. Toast in the oven around ten minutes until the edges are golden brown and crisp. Allow them to cool completely in the pann before handling.
- Make Whipped Cream:
- Chill a mixing bowl in the fridge if you have time. Pour in heavy whipping cream powdered sugar and vanilla extract. Using an electric mixer beat on high speed until stiff peaks form. This can take several minutes so keep an eye on the texture.
- Pumpkin Pie Filling:
- With the electric mixer beat cream cheese and powdered sugar together in a separate bowl until absolutely smooth. Add the canned pumpkin puree vanilla and pumpkin pie spice. Whip everything together until the color is even and the texture is fluffy.
- Assemble the Tacos:
- Spoon or pipe the pumpkin filling into each cooled taco shell. Top generously with whipped cream. Dust with a little extra cinnamon or scatter with chopped pecans if you want that extra crunch. Serve right away for the crispiest shells.
Pumpkin puree is my secret weapon in fall baking. My daughter loves sneaking extra whipped cream on hers and my youngest calls these dessert quesadillas. Their laughter in the kitchen makes this dish as sweet as the filling.
Storage Tips
If you are prepping ahead store the taco shells in an airtight container at room temperature. The filling and whipped cream should stay in the fridge separately. Assemble just before serving to keep everything fresh.
Ingredient Substitutions
Swap cream cheese for mascarpone for a milder flavor or use dairy free options if needed. If pumpkin pie spice is not on hand a blend of cinnamon nutmeg and ginger works fine. Gluten free tortillas are a good choice for allergen friendly gatherings.
Serving Suggestions
Pile these onto a big platter next to bowls of chopped nuts mini chocolate chips or dried cranberries. They disappear fast so make a double batch if you are hosting a crowd. For a fancier look drizzle a bit of salted caramel sauce over the tops.
Cultural and Historical Context
Pumpkin pie is a Thanksgiving icon that traces its roots to early American settlers adapting native ingredients. Turning this classic into taco form is my playful nod to how food memories evolve in a busy family kitchen.
Seasonal Adaptations
Use sweet potato puree when pumpkins are out of season Try apple pie spice for a late summer twist Switch to heartier tortillas for winter brunch gatherings
Success Stories
A neighbor made these for her book club and said every single guest asked for the recipe. My sister bakes the shells with a little cocoa powder in the sugar for a chocolate pumpkin mashup her kids beg for all year.
Freezer Meal Conversion
While you can store the shells separately in the freezer the filling and whipped cream do best fresh. I warm the shells in a low oven for a few minutes then fill for a weeknight treat.
These playful pumpkin pie tacos always spark joy and just a little kitchen chaos in my house. They are my favorite way to bridge tradition and creativity during pumpkin season.
Common Recipe Questions
- → What type of tortillas work best for the shells?
Flour tortillas are ideal, offering flexibility and a tender bite when baked with cinnamon sugar.
- → Can I use homemade pumpkin puree?
Yes! Homemade or canned pumpkin puree both work, just ensure the puree is smooth and not too watery.
- → How should I store prepared tacos?
It's best to assemble just before serving. Store components separately to keep shells crisp.
- → Are there topping alternatives to whipped cream?
Try a dollop of Greek yogurt, vanilla ice cream, or simply finish with chopped pecans and extra spice.
- → Can these be made ahead?
Bake taco shells and prepare fillings up to a day in advance; assemble right before enjoying for freshness.