Warm, cozy, and just a little bit playful, Pumpkin Pie Tacos bring all the familiar fall spices and creamy pumpkin flavor wrapped in a crunchy cinnamon-sugared shell. This simple dessert mash-up—Pumpkin Pie Tacos—turns pantry staples into a festive treat that’s perfect for beginners and busy home cooks who want seasonal flair with minimal fuss.
Why You’ll Love This Pumpkin Pie Tacos Recipe
- Quick and easy to prepare: pantry ingredients come together in under an hour…
- Uses simple, wholesome ingredients you likely already have on hand…
- Perfect for family meals, holiday dessert tables, or entertaining friends…
A Little Background
Think of Pumpkin Pie Tacos as a playful remix of classic pumpkin pie—everything you love about pumpkin spice and velvety filling, served taco-style in a crisp, sweet shell. This idea leans into seasonal favorites and is great for turning leftover pie filling or canned pumpkin into a portable, shareable dessert. It’s modern comfort food with a nostalgic fall twist.
Key Ingredients for perfect Pumpkin Pie Tacos
- Small flour tortillas: the base that becomes crispy, cinnamon-sugar shells.
- Pumpkin puree: the star — smooth, earthy pumpkin flavor (canned or homemade).
- Cream cheese or mascarpone: adds richness and a silky texture to the filling.
- Pumpkin pie spice & brown sugar: supplies that warm, familiar autumn spice profile.
- Butter + cinnamon-sugar: for brushing and coating the shells to get a golden, sweet crunch.
Step-by-Step Instructions to make Pumpkin Pie Tacos
- Preheat the oven to 350°F (175°C). Lightly brush both sides of each small flour tortilla with melted butter.
- Sprinkle a cinnamon-sugar mixture evenly over the buttered tortillas, pressing gently so it adheres.
- Drape each tortilla over the bars of an inverted muffin tin, taco rack, or fold around a taco-shaped mold and bake for 8–12 minutes, until edges are golden and crisp.
- While shells bake, beat together cream cheese (softened) and brown sugar until smooth. Add pumpkin puree, pumpkin pie spice, and a splash of vanilla; mix until well combined and creamy.
- Chill the pumpkin filling for 10–20 minutes if you prefer a firmer texture for piping or spooning into shells.
- Once shells are crisp and cooled slightly, spoon or pipe the pumpkin filling into each taco shell.
- Top with whipped cream (or dollops of mascarpone), a sprinkle of extra cinnamon or chopped toasted pecans, and a drizzle of caramel if desired.
- Serve immediately so shells stay crisp; enjoy warm or at room temperature.
Pro Tips & Variations
- For extra-crisp shells, bake a second time briefly after coating with cinnamon sugar—watch carefully to avoid burning.
- Make filling ahead and refrigerate for up to 2 days; fill tacos just before serving to keep shells crunchy.
- Variations: swap cream cheese for Greek yogurt for tang, add chopped candied pecans for crunch, or use graham cracker crumbs in the cinnamon-sugar mix for a pie-crust note.
Serving Suggestions
Pair Pumpkin Pie Tacos with a hot cup of coffee, spiced latte, or a scoop of vanilla ice cream for an indulgent dessert. They’re ideal at fall gatherings, Thanksgiving buffets, or as a fun weekend treat for kids and adults alike.
Pumpkin Pie Tacos
Crisp cinnamon-sugar taco shells filled with silky pumpkin cheesecake-style filling—everything you love about pumpkin pie in a fun, hand-held dessert.
Equipment
- 1 Oven
- 1 12-cup muffin tin invert to shape taco shells
- 2 Mixing Bowls
- 1 Hand Mixer
- 1 Piping bag or zip-top bag (optional)
Ingredients
Cinnamon-Sugar Shells
- 10 small flour tortillas street taco size, 4–5 inches
- 4 tbsp unsalted butter melted
- 0.5 cup granulated sugar
- 1 tbsp ground cinnamon
Pumpkin Filling
- 8 oz cream cheese softened
- 1 cup pumpkin puree 100% pumpkin, not pie filling
- 0.5 cup brown sugar light, packed
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy cream cold; whip to soft peaks
To Serve
- 1 cup whipped cream or whipped topping
- 0.25 cup chopped pecans optional
- 0.25 tsp ground cinnamon for dusting
- 2 tbsp caramel sauce optional drizzle
Instructions
Cinnamon-Sugar Shells
- Preheat oven to 350°F (175°C). Stir sugar and cinnamon together in a shallow dish. Brush both sides of each tortilla with melted butter, then coat evenly in cinnamon sugar; shake off excess.
- Drape tortillas over the back of an inverted muffin tin (or a taco rack). Bake 8–12 minutes, until lightly golden and crisp. Transfer to a rack and cool completely so they set.
Pumpkin Filling
- Beat softened cream cheese and brown sugar with a hand mixer until smooth and fluffy. Mix in pumpkin puree, pumpkin pie spice, and vanilla until velvety.
- Whip cold heavy cream to soft peaks and gently fold into the pumpkin mixture until combined. Cover and chill 15–20 minutes for a firmer texture.
Assemble & Serve
- Pipe or spoon pumpkin filling into cooled shells. Top with whipped cream and finish with a pinch of cinnamon, chopped pecans, and a drizzle of caramel if desired. Serve right away for the crispiest shells.
Notes
Bake shells until just golden—overbaking can make them brittle. Prepare the filling up to 2 days ahead and refrigerate; fill shells only when ready to serve to keep them crispy.
Nutrition
Serving: 1tacoCalories: 245kcalCarbohydrates: 25g
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