Description
Pumpkin Pie Tacos are a delightful dessert that combines the flavors of pumpkin pie in a unique taco-shaped shell. Perfect for fall gatherings or a fun twist on traditional desserts.
Ingredients
Scale
- Shells
- 6 large flour tortillas
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- Filling
- 4 oz cream cheese, softened
- 3/4 cup canned pumpkin puree
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
- powdered sugar (amount as needed for sweetness)
- Topping
- 1/2 cup heavy whipping cream
- powdered sugar (to taste)
- vanilla extract (to taste)
- chopped pecans (optional garnish)
Instructions
- Preheat oven to 400°F. Use a round cookie cutter to cut circles from tortillas. Poke each round with a fork to prevent bubbling. Brush both sides with melted butter, then coat in a mixture of granulated sugar and cinnamon.
- Place the coated tortilla rounds draped between muffin tin cups to form a taco shape. Bake for 10 minutes or until golden and crisp. Remove and allow to cool completely.
- In a bowl, beat softened cream cheese with powdered sugar until smooth. Incorporate canned pumpkin puree, vanilla extract, and pumpkin pie spice until fully combined.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fill cooled taco shells with the pumpkin filling, then top with whipped cream. Garnish with chopped pecans if desired.
Notes
- For a sweeter filling, adjust the amount of powdered sugar to personal taste.
- Store any leftover filling in the refrigerator for later use.
- These tacos can be assembled shortly before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 20g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg