Description

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.

Ingredients

Scale

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

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Instructions

Step 1: Make the Cinnamon-Sugar Taco Shells

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the sugar and cinnamon.
Brush both sides of each tortilla with melted butter, then sprinkle with the cinnamon-sugar mixture.
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.
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

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

Step 3: Assemble the Pumpkin Pie Tacos

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

Step 4: Serve & Enjoy!

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cuisine: American