Pumpkin Pie Taco Treats (Printable View)
Crispy tortilla shells filled with creamy pumpkin and spiced whipped cream for a sweet twist.
# Ingredient List:
→ Taco Shells
01 -
6 8-inch flour tortillas
02 -
1/2 cup granulated sugar
03 -
1 teaspoon ground cinnamon
04 -
1/3 cup unsalted butter, melted
→ Pumpkin Pie Filling
05 -
4 ounces cream cheese, softened
06 -
1/4 cup powdered sugar
07 -
3/4 cup canned pumpkin puree
08 -
1/2 teaspoon pure vanilla extract
09 -
1 1/2 teaspoons pumpkin pie spice
→ Whipped Cream
10 -
1/2 cup heavy whipping cream
11 -
2 tablespoons powdered sugar
12 -
1/2 teaspoon pure vanilla extract
→ Garnish
13 -
Chopped pecans
# Preparation Steps:
01 -
Preheat oven to 400°F (204°C). Using a 4 to 4.5 inch round cookie cutter, cut 3 to 4 rounds out of each tortilla to yield approximately 20 shells.
02 -
In a shallow dish, combine granulated sugar and cinnamon. Use a fork to pierce each tortilla round 4 to 5 times to reduce bubbling. Brush both sides of the rounds with melted butter and dredge in the cinnamon sugar mixture until fully coated.
03 -
Invert a muffin tin and arrange tortilla rounds between the cups to form taco shapes. Bake for 10 minutes or until golden and crisp. Cool thoroughly in the tin before removing.
04 -
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Set aside.
05 -
In a separate large bowl, blend softened cream cheese and powdered sugar with a mixer on medium-high speed until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice. Beat until fully incorporated.
06 -
Evenly pipe or spoon the pumpkin filling into cooled taco shells. Top each with whipped cream and sprinkle with additional cinnamon and chopped pecans as desired. Serve immediately.
# Supplementary Details:
01 -
For best results, assemble tacos just before serving to keep shells crisp.