The aroma of autumn fills the air as I think back to my last Thanksgiving dinner; the table overflowing with seasonal treats, yet something was whimsically missing. Enter the Pumpkin Pie Tacos, a playful spin on classic flavors that not only bring joy to the table but are incredibly easy to whip up. With crispy fried tortillas embracing a luscious pumpkin filling, this dessert combines the comforting essence of pumpkin pie with a delightful, hand-held twist. Perfect for those who want to impress without intricate planning, these tacos are bound to become a crowd favorite during your holiday celebrations. So, are you ready to bring a new tradition to your Thanksgiving feast?
Why Are Pumpkin Pie Tacos Irresistible?
Crisp and Crunchy: The fried tortillas provide a satisfying crunch that perfectly balances the creamy pumpkin filling.
Flavorful Filling: A delightful mix of pumpkin puree, spices, and cream cheese creates a rich filling that’s both comforting and festive—a twist on the classic pumpkin pie!
Quick and Easy: With few ingredients and simple steps, you can have these tacos ready in no time, making it an effortless addition to your holiday desserts.
Crowd-Pleasing Delight: Guests will be intrigued and delighted by this creative dessert, making your Thanksgiving memorable. Want more pumpkin inspiration? Don’t miss my recipes for Pumpkin Cornbread Cinnamon and Easy Pumpkin Bread.
Versatile Options: You can easily switch up the flavors by adding chocolate chips or even using sweet potato puree, ensuring there’s something for everyone!
Pumpkin Pie Tacos Ingredients
For the Taco Shells
• Oil for frying – Essential for creating crispy taco shells; vegetable or canola oil works well as alternatives.
• Street taco-sized tortillas – These small tortillas are the perfect base; larger tortillas can be cut into rounds if needed.
• Brown sugar (1/2 cup) – Adds just the right sweetness to the shells; feel free to substitute with coconut sugar for a less refined choice.
• Ground cinnamon (1 tsp) – This warm spice enhances flavor and helps define the fall theme.
For the Pumpkin Filling
• Cream cheese (1 package, 8 oz) – Provides a creamy base for the filling; ensure it’s softened for easy blending.
• Heavy cream (1/2 cup) – Keeps the filling rich and luscious; whipped topping can be used as a substitute.
• Pumpkin puree (1/2 cup) – The heart of the dish, bringing that unmistakable pumpkin flavor; opt for pure pumpkin puree, not pie filling.
• Confectioners sugar (1/2 cup) – Sweetens the pumpkin mixture; perfect for balancing the spices.
• Brown sugar (2 tbsp) – Adds an extra layer of sweetness and depth to the filling.
• Pumpkin pie spice (1 tsp) – A blend of spices that enhances the overall pumpkin flavor.
• Vanilla extract (1 tsp) – Infuses aromatic flavor into the filling, perfecting the taste.
For the Whipped Topping
• Heavy whipping cream (3/4 cup) – Essential for a fluffy topping; can also use store-bought whipped topping for convenience.
• Powdered sugar (1 tbsp) – Sweetens the whipped cream just enough; adjust to taste.
• Vanilla (1/2 tsp) – Adds a subtle flavor boost to the whipped topping.
These Pumpkin Pie Tacos are sure to be a delightful twist on your regular Thanksgiving dessert lineup!
Step‑by‑Step Instructions for Pumpkin Pie Tacos
Step 1: Heat the Oil
In a deep pan, pour about 2 inches of oil and heat it over medium heat until it reaches 350°F (175°C). To test if it’s ready, drop a small piece of tortilla in; it should sizzle immediately. This heated oil will be essential for frying the taco shells to perfection, creating a crispy texture that complements the creamy pumpkin filling.
Step 2: Fry the Tortillas
Prick each street taco-sized tortilla a few times with a fork to prevent puffing while frying. Carefully place one tortilla in the hot oil, frying for about 30 seconds. Once it turns golden brown, gently flip it over, and fold it into a taco shape. Continue frying for another 30 seconds until crisp, then remove it from the oil and drain on paper towels.
Step 3: Sugar and Spice
In a small bowl, mix together ½ cup of brown sugar and 1 teaspoon of ground cinnamon. While the fried tortillas are still warm, dredge them thoroughly in the sugar-cinnamon mixture to coat them evenly. This sweet topping will enhance the taco shells’ flavor and provide a delightful contrast to the rich pumpkin filling you’ll prepare next.
Step 4: Shape the Shells
After coating the tortillas, carefully place them between the cups of an inverted muffin tin to help hold their taco shape as they cool. Allow them to sit for about 10 minutes, which will help them maintain their form. This step ensures that the Pumpkin Pie Tacos are structurally sound and ready to be filled with that irresistible creamy filling.
Step 5: Prepare the Creamy Filling
In a mixing bowl, beat one package of softened cream cheese until smooth using an electric mixer on medium speed, about 1-2 minutes. Gradually add in ½ cup of heavy cream and continue mixing until well blended. The result should be a creamy base that sets the stage for your pumpkin filling, making it rich and decadent.
Step 6: Mix in Pumpkin and Spices
To the bowl with the cream cheese, add ½ cup of pumpkin puree, ½ cup of confectioners sugar, 2 tablespoons of brown sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Blend the mixture on low speed until all ingredients are well combined and smooth in texture. This luscious filling is the heart of your Pumpkin Pie Tacos, embodying the flavors of the season.
Step 7: Fill the Tortillas
Once the taco shells have cooled, carefully spoon the creamy pumpkin filling into each fried tortilla. Aim to fill them generously but without overstuffing, allowing for an enjoyable bite. Make sure each taco is beautifully filled with the spiced pumpkin mixture, ready to be topped with a delightful whipped cream layer.
Step 8: Whip the Topping
In a separate mixing bowl, begin whipping ¾ cup of heavy whipping cream on medium-high speed until soft peaks form, which should take about 2-3 minutes. Gradually add in 1 tablespoon of powdered sugar and ½ teaspoon of vanilla extract, continuing to whip until stiff peaks form. This fluffy whipped topping will be the crown jewel of your Pumpkin Pie Tacos.
Step 9: Assemble and Serve
Top each filled taco with a generous dollop of the whipped cream mixture, allowing it to cascade over the edges for a beautiful presentation. If desired, sprinkle with additional cinnamon or brown sugar for a final touch. Serve your Pumpkin Pie Tacos immediately for the best texture, or refrigerate before serving for a cool treat that’s sure to delight your guests.
What to Serve with Pumpkin Pie Tacos
The perfect meal experience invites warmth and creativity, so let’s turn your dessert into a delightful feast!
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Crispy Roasted Brussels Sprouts: These sprouts add a savory, crunchy element to your spread, beautifully balancing the sweetness of the tacos. They’ll impress your guests with their caramelized flavor.
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Sweet Potato Wedges: Roasted sweet potato wedges provide a satisfying sweetness that complements the warm spices of the tacos. Their crisp exterior and tender inside are pure comfort on a plate, creating harmony in every bite.
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Apple Cider Sangria: This refreshing drink infuses traditional fall flavors with a fruity twist. Combining apple cider, white wine, and seasonal spices, it’s the perfect way to toast to your Thanksgiving celebration!
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Pecan Pie Brownies: For a double dessert delight, pair these rich brownies with the tacos. The nutty, chocolatey goodness adds a decadent layer, keeping the festive vibe alive.
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Waldorf Salad: A crunchy, fruity salad featuring apples, walnuts, and celery adds a fresh touch that contrasts with the creamy richness of the tacos. Its bright notes are a refreshing palate cleanser in between bites.
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Pumpkin Spice Latte: Continue the pumpkin theme with this cozy beverage, perfect for sipping alongside your tacos. The warm coffee and milk combined with pumpkin and spices create an inviting, festive atmosphere.
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Gingerbread Cookies: These spiced cookies resonate with the holiday spirit. Their sweetness and warm flavors will undoubtedly be a hit alongside your delightful Pumpkin Pie Tacos, providing an extra touch of nostalgia.
How to Store and Freeze Pumpkin Pie Tacos
Fridge: Store any leftover filled Pumpkin Pie Tacos in an airtight container in the refrigerator for up to 5 days. For best texture, add the filling just before serving.
Freezer: For longer storage, freeze the fried tortillas without filling in a single layer. Once frozen, transfer them to a freezer bag and store for up to 2 months.
Reheating: To reheat, place the frozen tortillas in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crisp.
Prevent Sogginess: If you’ve prepared the filling in advance, keep it separate and fill the tacos just before serving to maintain that delightful crunch!
Variations & Substitutions for Pumpkin Pie Tacos
Feel free to explore these tempting twists that will make your Pumpkin Pie Tacos uniquely yours!
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Spice It Up: Add nutmeg or allspice instead of pumpkin pie spice for a deeper flavor profile. These spices lend their warm, cozy notes, enhancing the overall experience of your tacos.
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Sweet Potato Swap: Use sweet potato puree in place of pumpkin for a deliciously different filling. This change brings a slight sweetness along with a wonderful color, perfect for fall festivities.
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Choco-Lovers Delight: Mix in chocolate chips to the pumpkin filling for a rich, sweet surprise. The subtle chocolate flavor will bring a delightful contrast to the creamy pumpkin base and will be adored by any chocolate enthusiast.
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Dairy-Free Delight: Substitute the cream cheese and heavy cream with vegan alternatives like cashew cream. You’ll create a luscious filling without the dairy, making it perfect for those with dietary restrictions.
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Add Some Zest: Incorporate orange zest for a refreshing citrus twist in the filling. This bright addition will elevate the flavors and bring out the sweetness of the pumpkin beautifully.
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Naked Tacos: For a lighter version, skip the frying and use baked tortillas or even lettuce wraps for a fresh, low-carb option. This creates a lighter dessert with the same delicious pumpkin filling.
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Nutty Crunch: Stir in some chopped pecans or walnuts to the filling for added texture and a nutty flavor. Those little crunches will surprise and delight your taste buds, making each bite even more enjoyable.
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Decadently Whipped: Top with a drizzle of caramel sauce over your whipped cream for an extra layer of indulgence. The sweet, creamy contrast will take your dessert to the next level!
Let your creativity shine with these variations while making your Pumpkin Pie Tacos your one-of-a-kind holiday treat. Don’t forget to save a little pumpkin joy with my delicious recipes for Pumpkin French Toast and Spiced Pumpkin Streusel!
Make Ahead Options
These Pumpkin Pie Tacos are perfect for meal prep enthusiasts! You can prepare the taco shells and the creamy pumpkin filling up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their quality. Simply fry the tortillas and coat them in the sugar-cinnamon mixture, then store them at room temperature to keep them crisp. When you’re ready to serve, fill the shells with the pumpkin mixture and top with whipped cream. This way, you’ll have a delicious, festive dessert ready to impress your guests with minimal last-minute effort, ensuring every bite is just as delightful as if it were freshly made!
Expert Tips for Pumpkin Pie Tacos
• Cream Cheese Temperature: Ensure your cream cheese is at room temperature for smooth blending; this will prevent lumps in your pumpkin filling.
• Avoid Puffy Tortillas: Prick the tortillas before frying to stop them from puffing up. This helps maintain the desirable taco shape.
• Freshness Matters: Serve the tacos immediately after filling them for the best texture. If making ahead, store the filling separately until just before serving.
• Flavor Variations: Get creative! Swap in different spices like nutmeg for a unique twist on these Pumpkin Pie Tacos.
• Perfect Frying: Monitor the oil temperature closely; too hot will burn the tortillas, while too cold might yield soggy shells. Aim for that golden-brown perfection!
Pumpkin Pie Tacos Recipe FAQs
What type of tortillas should I use for Pumpkin Pie Tacos?
For the best results, opt for street taco-sized tortillas, which are perfectly sized for this dessert. If you can’t find them, larger tortillas can be cut into rounds to fit the shape you desire.
How long can I store Pumpkin Pie Tacos in the refrigerator?
You can keep any leftover filled Pumpkin Pie Tacos in an airtight container in the refrigerator for up to 5 days. However, for the tastiest experience, I recommend adding the filling just before serving to ensure the shells maintain their delightful crunch.
Can you freeze Pumpkin Pie Tacos?
Absolutely! To freeze, prepare the taco shells without filling. Lay them out in a single layer on a baking sheet and freeze until solid. After freezing, transfer them to a freezer bag. You can store the shells for up to 2 months. For the best result, fill them just before you’re ready to serve.
What should I do if my tortillas puff up while frying?
If your tortillas puff during frying, don’t worry! Simply prick them with a fork while they’re cooking to release the steam. This will flatten them back down, ensuring they maintain their taco shape and are easy to fill.
Are Pumpkin Pie Tacos suitable for dairy allergies?
Pumpkin Pie Tacos do contain dairy ingredients like cream cheese and heavy cream, but you can make them dairy-free by substituting with plant-based cream cheese and whipped coconut cream. Just ensure the other ingredients make sense for your dietary needs!
How can I enhance the flavor of the pumpkin filling?
For a twist, feel free to experiment! Use different pie spices like nutmeg or allspice, or even add chocolate chips to the filling for a delightful surprise. There are plenty of ways to customize these tasty Pumpkin Pie Tacos!
Pumpkin Pie Tacos: A Fun Twist on Your Favorite Fall Dessert
Ingredients
Equipment
Method
- Heat about 2 inches of oil in a deep pan over medium heat until it reaches 350°F (175°C).
- Prick each tortilla with a fork, and fry in hot oil for about 30 seconds until golden brown, then fold into a taco shape.
- Mix ½ cup of brown sugar and 1 teaspoon of ground cinnamon in a small bowl; dredge warm tortillas in this mixture.
- Place tortillas between the cups of an inverted muffin tin to hold their taco shape as they cool for about 10 minutes.
- Beat softened cream cheese until smooth, then add heavy cream and mix until blended.
- Add pumpkin puree, confectioners sugar, brown sugar, pumpkin pie spice, and vanilla extract; blend until smooth.
- Fill cooled taco shells with the creamy pumpkin filling generously.
- Whip heavy whipping cream on medium-high speed until soft peaks form, then add powdered sugar and vanilla until stiff peaks form.
- Top each filled taco with whipped cream and serve immediately, optionally sprinkling with cinnamon or brown sugar.
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