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Pumpkin Pie Tacos

Pumpkin Pie Tacos: A Fun Twist on Your Favorite Fall Dessert

Pumpkin Pie Tacos are a delightful twist on traditional dessert, combining crispy tortillas with a creamy pumpkin filling for a festive treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 tacos
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • Oil for frying Vegetable or canola oil works well.
  • 12 tortillas street taco-sized Cut larger tortillas into rounds if needed.
  • 1/2 cup brown sugar Substitute with coconut sugar for less refined option.
  • 1 tsp ground cinnamon Enhances flavor and defines the fall theme.
For the Pumpkin Filling
  • 1 package cream cheese Ensure it’s softened for easy blending.
  • 1/2 cup heavy cream Whipped topping can be used as a substitute.
  • 1/2 cup pumpkin puree Opt for pure pumpkin puree, not pie filling.
  • 1/2 cup confectioners sugar Sweetens the pumpkin mixture.
  • 2 tbsp brown sugar Adds sweetness and depth.
  • 1 tsp pumpkin pie spice Enhances the overall pumpkin flavor.
  • 1 tsp vanilla extract Infuses aromatic flavor into the filling.
For the Whipped Topping
  • 3/4 cup heavy whipping cream Can also use store-bought whipped topping.
  • 1 tbsp powdered sugar Sweetens the whipped cream.
  • 1/2 tsp vanilla Adds a subtle flavor boost.

Equipment

  • Deep pan
  • Electric mixer
  • Muffin tin
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Heat about 2 inches of oil in a deep pan over medium heat until it reaches 350°F (175°C).
  2. Prick each tortilla with a fork, and fry in hot oil for about 30 seconds until golden brown, then fold into a taco shape.
  3. Mix ½ cup of brown sugar and 1 teaspoon of ground cinnamon in a small bowl; dredge warm tortillas in this mixture.
  4. Place tortillas between the cups of an inverted muffin tin to hold their taco shape as they cool for about 10 minutes.
  5. Beat softened cream cheese until smooth, then add heavy cream and mix until blended.
  6. Add pumpkin puree, confectioners sugar, brown sugar, pumpkin pie spice, and vanilla extract; blend until smooth.
  7. Fill cooled taco shells with the creamy pumpkin filling generously.
  8. Whip heavy whipping cream on medium-high speed until soft peaks form, then add powdered sugar and vanilla until stiff peaks form.
  9. Top each filled taco with whipped cream and serve immediately, optionally sprinkling with cinnamon or brown sugar.

Nutrition

Serving: 1tacoCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

For best results, serve tacos immediately after filling to maintain texture. Store leftover filling separately until serving.

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