Pumpkin Pie Tacos

If you love pumpkin pie but want a creative twist on the classic dessert, these Pumpkin Pie Tacos are the perfect treat! Crispy, cinnamon-sugar taco shells filled with creamy, spiced pumpkin pie filling and topped with whipped cream make for a fun and delicious fall-inspired dessert.

Perfect for Thanksgiving, Halloween parties, or any autumn gathering, these pumpkin pie tacos are easy to make and packed with cozy flavors. They bring together the best of both worlds—crunchy and creamy, warm spices and cool toppings.

Let’s dive into this unique dessert!

Why You’ll Love This Recipe

A Fun Twist on Pumpkin Pie – All the classic flavors in a handheld taco form.
Perfectly Crispy & Creamy – Crispy taco shells pair beautifully with the creamy filling.
Easy to Make – No need for rolling out pie dough!
Customizable – Add your favorite toppings like caramel, nuts, or chocolate.
Great for Parties – A unique dessert that guests will love.

Ingredients You’ll Need

For the Taco Shells:

• 6 small flour tortillas (6-inch size)
• 3 tbsp unsalted butter (melted)
• ¼ cup granulated sugar
• 1 tsp ground cinnamon

For the Pumpkin Pie Filling:

• 1 cup canned pumpkin puree
• 4 oz cream cheese (softened)
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• ½ tsp vanilla extract
• ½ cup heavy cream (or whipped topping)

For Toppings:

• Whipped cream
• Caramel sauce
• Chopped pecans or walnuts
• Chocolate shavings
• A sprinkle of cinnamon

Tools You’ll Need

Muffin tin or oven-safe taco mold
Mixing bowls
Electric mixer or whisk
Baking sheet
Brush for butter

Step-by-Step Instructions

Step 1: Make the Cinnamon-Sugar Taco Shells

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the sugar and cinnamon.
3. Brush both sides of each tortilla with melted butter, then sprinkle with the cinnamon-sugar mixture.
4. Drape the tortillas over the bars of an inverted muffin tin to create a taco shape. Alternatively, use an oven-safe taco mold or place them in between two oven-safe bowls to hold their shape.
5. Bake for 8-10 minutes, or until golden brown and crisp. Let them cool while you prepare the filling.

Step 2: Prepare the Pumpkin Pie Filling

6. In a mixing bowl, beat the cream cheese and brown sugar together until smooth.
7. Add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until well combined.
8. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the pumpkin mixture.
9. Chill the filling in the refrigerator for 15-20 minutes for a firmer texture.

Step 3: Assemble the Pumpkin Pie Tacos

10. Once the taco shells have cooled, spoon or pipe the pumpkin pie filling into each shell.
11. Top with whipped cream, caramel drizzle, chopped nuts, or chocolate shavings.

Step 4: Serve & Enjoy!

12. Serve immediately for the best texture, or refrigerate for up to 2 hours before serving.

Tips for the Best Pumpkin Pie Tacos

Make the Shells Extra Crispy – If you want even crispier shells, bake them for an additional 2 minutes.
Use a Piping Bag – For a neat and professional look, pipe the filling instead of spooning it in.
Chill the Filling – This helps it firm up and hold its shape better in the tacos.
Serve Immediately – The shells stay crisp if eaten right after filling them.
Make It Dairy-Free – Use coconut cream instead of heavy cream and dairy-free cream cheese.

Serving Suggestions

Apple Topping: Add sautéed cinnamon apples for extra fall flavors.
With Ice Cream: Serve alongside a scoop of vanilla or caramel ice cream.
Paired with a Drink: Enjoy with a pumpkin spice latte or hot apple cider.
Chocolate Drizzle: A drizzle of melted chocolate takes it to the next level.

How to Store & Make Ahead

Storing:

• Store leftover pumpkin filling in an airtight container in the refrigerator for up to 3 days.
• Keep the taco shells in a sealed container at room temperature for up to 2 days.

Freezing:

• The filling can be frozen for up to 1 month. Thaw in the refrigerator before using.

Making Ahead:

• Bake the taco shells a day ahead and store them in a dry container.
• Make the filling and refrigerate separately, then assemble just before serving.

Frequently Asked Questions

Can I use premade taco shells?
Yes! You can use store-bought dessert taco shells or even small waffle cones as an alternative.

How do I make this recipe gluten-free?
Use gluten-free tortillas or swap them for gluten-free waffle cones.

Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-puréed and drained of excess moisture.

What’s the best way to make mini taco shells?
Use street taco-sized tortillas or cut regular tortillas into smaller rounds.

Final Thoughts

These Pumpkin Pie Tacos are a delightful way to enjoy the flavors of pumpkin pie in a fun, crispy, and handheld dessert. Whether you’re making them for a party or just indulging in a fall-inspired treat, they’re sure to be a hit!

Try them out and let me know how they turn out!

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: American

Nutritional Information (Per Serving)

Calories: 250 | Protein: 3g | Carbohydrates: 30g | Fat: 13g | Fiber: 2g | Sugar: 18g | Sodium: 150mg

Print