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Pumpkin Pie Tacos are the ultimate fall treat! Picture these mini crunchy tortilla shells, dusted with cinnamon and sugar, filled with pumpkin goodness, and topped with a dollop of whipped topping. Whether it’s for Halloween or Thanksgiving Day, these little delights are sure to be a hit! If you’re a fan of pumpkin pie, this is a slightly different, yet equally delicious, way to enjoy it—wrapped in a crunchy cinnamon tortilla shell. Give it a try, and I bet you’ll love it!
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The blend of crispy tortilla shells, smooth pumpkin filling, and a dollop of whipped topping creates a perfect harmony. Pumpkin Pie Tacos are a personal favorite because they’re not only quick and easy to whip up but also add a touch of elegance to any holiday spread. These mini dessert tacos not only look classy but also boast an incredible taste.
The crunchy and creamy bites are not just reserved for holiday feasts; you can enjoy them anytime. No need to wait for a special occasion—give them a try now! Once you experience the deliciousness, I’m confident you’ll find yourself making them again and again.
What other toppings can I add?
Get creative! Aside from whipped topping and cinnamon, try a drizzle of caramel, a sprinkle of chopped nuts, or even a dash of chocolate shavings.
Can tortilla shells be baked in the oven, instead of fried?
Absolutely, they sure can! Here’s a simple way: brush melted butter on both sides of the tortilla circles, then transfer them to a bowl with a sugar and cinnamon mix. Once both sides are nicely coated, fold the tortilla circles in half and tuck them into an upside-down muffin tin. Pop them in the oven and bake for 5-7 minutes at 400°F. While this method is easier, I must say, the flavor kicks up a notch if you go the extra mile and fry them in deep oil.
Necessary Ingredients to make Pumpkin Pie Tacos
FOR THE TORTILLA SHELLS:
- 6 large flour tortillas
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- Oil for frying
FOR THE PUMPKIN FILLING:
- 8 ounces cream cheese
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
FOR THE WHIPPED TOPPING:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Read Also: Turkey pot pie With Puff Pastry
How to make Pumpkin Pie Tacos?
1: For homemade tortilla shells, mix together some light brown sugar and cinnamon, and set it aside.
2: Take your tortillas and use a round cookie cutter that’s about 4-4.5 inches in size to cut them. You’re aiming for 18 tortilla circles.
3: Heat 1 inch of oil in a deep frying pan over medium heat.
4: Fry tortillas until light brown, flipping once.
5: Immediately dredge tortillas in sugar and cinnamon mixture.
6: Place shells in an upside-down muffin tin to cool.
For the pumpkin pie filling, whip up a smooth blend by beating cream cheese and granulated sugar together. Add pumpkin puree, vanilla, and spices, and keep beating until everything comes together. Once it’s well combined, transfer the mixture into a piping bag and let it chill in the fridge while you whip up the topping.
For the whipped topping, whip up some magic by beating together heavy whipping cream, powdered sugar, and vanilla until you see those delightful stiff peaks. Then, simply transfer this fluffy goodness into a piping bag.
Now, let’s put it all together! Cut the tops off the piping bags, and fill the cooled tortilla shells with that delightful pumpkin filling. Crown it all with a generous swirl of whipped topping, and for that finishing touch, sprinkle a bit of cinnamon on top. Voila, your Pumpkin Pie Tacos are ready to delight!
Pro Tip’s
- Fresh Ingredients: Use fresh and high-quality ingredients, especially for the pumpkin filling. Freshly pureed pumpkin and good-quality cream cheese can make a significant difference in flavor.
- Taco Shells Texture: Aim for a balance in the texture of your taco shells. They should be crispy enough to hold the filling but not so hard that they become difficult to bite into. Adjust baking times accordingly.
- Whipped Topping Consistency: When making the whipped topping, ensure that you beat the heavy whipping cream until stiff peaks form. This creates a light and fluffy texture that complements the creamy pumpkin filling.
- Piping Bags for Precision: Use piping bags to fill the taco shells with the pumpkin mixture and top them with whipped cream. This adds a touch of elegance and allows for precise and even distribution.
- Cinnamon Sprinkle: Don’t forget the finishing touch of cinnamon. A sprinkle of ground cinnamon on top not only adds flavor but also enhances the visual appeal.
- Creative Toppings: Experiment with additional toppings like chopped nuts, chocolate shavings, or a drizzle of caramel for extra indulgence and flavor complexity.
- Make-Ahead: If you’re planning to serve Pumpkin Pie Tacos for a gathering, prepare the components ahead of time. Keep the taco shells, pumpkin filling, and whipped topping separate until just before serving to maintain freshness.
- Serve Chilled: For the best taste experience, serve Pumpkin Pie Tacos chilled. The contrast between the cold whipped topping and the spiced pumpkin filling adds to the overall enjoyment.
Remember, the beauty of this dessert lies in its versatility, so feel free to get creative and tailor the recipe to your preferences!
Pumpkin Pie Tacos Recipe
Pumpkin Pie Tacos Recipe
Pumpkin Pie Tacos are the epitome of a delightful fall dessert. These little wonders feature crunchy cinnamon and sugar tortilla shells, generously filled with pumpkin goodness and crowned with a dollop of whipped topping. Whether it's for Halloween or Thanksgiving Day, these tasty treats are bound to be a crowd-pleaser!
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 18 Tacos
Calories 204 kcal
Ingredients
FOR THE TORTILLA SHELLS:
- 6 large flour tortillas
- ⅔ cup light brown sugar
- 1 teaspoon ground cinnamon
- Oil for frying
FOR THE PUMPKIN FILLING:
- 8 ounces cream cheese
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
FOR THE WHIPPED TOPPING:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
TO MAKE TORTILLA SHELLS - Turn a muffin tin upside down and set aside. Next, combine light brown sugar with cinnamon in a medium bowl and set aside.
Cut the tortillas with a cookie cutter - 4 or 4.5 inches. You’ll need 18 tortilla circles. Heat 1 inch of oil in a deep frying pan, on medium heat, then place a tortilla circleusing tongs, turn it over after 5–6 seconds and fold it in half to get a shell shape. Fry it until it gets light brown, then turn over and repeat the procedure.
Finally, take the tortilla shell out of oil and immediately place in a bowl with sugar and cinnamon and coat it well. Place the tortilla shells in an upside down muffin tin. Repeat the same procedure with the rest of the circles.
TO MAKE PUMPKIN PIE FILLING - beat cream cheese and granulated sugar with an electric mixer until smooth, then add pumpkin puree, vanilla, cinnamon, nutmeg and ginger and beat some more until it’s combined. Put the mixture in a piping bag and leave in the fridge, while preparingwhipped topping.
TO MAKE WHIPPED TOPPING - beat heavy whipping cream, powdered sugar and vanilla in a medium bowl, using an electric mixer, first at low speed for about 1 minute, then at high speed until stiff peaks form and put in a piping bag.
TO ASSEMBLE TACOS - cut the piping bags’ tops, then fill cooled tortilla shells with pumpkin filling then top with whipped topping, sprinkling some cinnamon on top.
Keyword Pumpkin pie, Pumpkin Pie Tacos, recipe, Tacos
Please Notes
If you spot any air bubbles during the tortilla shell frying process, just give them a gentle poke with a fork or knife before they take the plunge into the hot oil. This little trick ensures those pesky air bubbles won’t spoil the party!
When frying tortilla shells, aim for a light golden brown color. If they get too dark, the sugar and cinnamon mix might not stick as well. Right after frying, swiftly transfer them to a bowl with the sugar and cinnamon mix and make sure to coat them thoroughly. If they cool before coating, the mix won’t adhere properly. Timing is key for that perfect sweet and cinnamony finish!
No round cookie cutter? No problem! Here’s a handy trick: Lay a tortilla on your cutting board, place a glass on top, and use a knife to cut around the glass. Keep at it until you’ve got yourself a perfect circle. Easy as pie!
Is it possible to bake tortilla shells in the oven instead of frying them?
Absolutely! If baking is your preference, here’s a simple approach: coat both sides of tortilla circles with melted butter, then toss them in a bowl of sugar and cinnamon. Once both sides are nicely coated, fold the tortilla circles in half and tuck them into an upside-down muffin tin. Let them bake for 5-7 minutes at 400°F. While this method is easier, I must admit, the flavor kicks up a notch if you opt for the deep oil fry. Your call!
Make sure the tortilla shells are fully cooled before you start filling them up.
What To Serve With Pumpkin Pie Tacos
- Extra Whipped Cream
- Chopped Pecans
- White Chocolate Chips
