Introduction to Pumpkin Pie Tacos
There’s something magical about combining two beloved treats into one, and that’s precisely what Pumpkin Pie Tacos do! These delightful little creations bring the warm, comforting flavors of pumpkin pie right into a crispy taco shell. Trust me, if you’re a busy mom or a professional craving a quick solution for a family treat, this recipe is for you. Imagine the delight on your loved ones’ faces when they take a bite of these sweet, creamy tacos. It’s not just dessert; it’s an experience that sparks joy in every savory bite!
Why You’ll Love This Pumpkin Pie Tacos
These Pumpkin Pie Tacos are a game-changer for busy days! They’re simple to make, quick, and oh-so-delicious. The delightful contrast of the crispy shell with the creamy pumpkin filling will have your taste buds singing. Imagine serving these at family gatherings or as a surprise treat after dinner—everyone will be begging for more. Plus, they’re a fun twist on the classic dessert that will surely impress your loved ones!
Ingredients for Pumpkin Pie Tacos
Gathering your ingredients might be the most enjoyable part of making Pumpkin Pie Tacos! Here’s what you’ll need:
- Tortillas: Use 6-inch flour tortillas for a soft, pliable shell, or corn tortillas if you prefer a more robust flavor.
- Granulated Sugar: This sweetener is a must for enhancing flavors; it helps create the cinnamon sugar coating.
- Ground Cinnamon: Adds that warm, cozy touch that screams fall.
- Butter: Melted butter gives the tortillas a rich flavor and helps the sugar adhere.
- Cream Cheese: Softened cream cheese creates that luscious texture in the filling.
- Powdered Sugar: This brings sweetness to the whipped cream and filling. It dissolves easily, avoiding any graininess.
- Canned Pumpkin Puree: The star of the show! Choose 100% pumpkin puree for a rich, smooth filling.
- Vanilla Extract: Pure vanilla adds depth and a hint of sweetness to the filling.
- Pumpkin Pie Spice: A blend of spices like nutmeg and ginger that perfectly captures the essence of fall.
- Heavy Whipping Cream: Essential for making light and fluffy whipped cream, perfect to crown your tacos.
- Chopped Pecans: Optional but recommended! They add a crunchy texture and nutty flavor that pairs beautifully with pumpkin.
These ingredients are available in most grocery stores, and for precise quantities, you can find them at the bottom of this article, ready for printing. Now, let’s dive into making these delectable Pumpkin Pie Tacos!
How to Make Pumpkin Pie Tacos
Creating Pumpkin Pie Tacos is a straightforward and delightful process. Follow me through each simple step, and soon you’ll have these sweet wonders ready to impress. Let’s get cooking!
Step 1: Prepare the Tortilla Shells
First things first, preheat that oven to 400°F. It’s time to cut out the tortilla shells. Use a cookie cutter to punch 3-4 rounds from each tortilla. If you’re aiming for around 20 shells, it’s a perfect way to begin this tasty journey!
Step 2: Create the Cinnamon Sugar Mixture
Next, grab a plate and mix together granulated sugar and ground cinnamon. This sweet blend brings a warm flavor that’s out of this world. It’s the kind of sprinkle that’ll bring nostalgia with each crispy bite.
Step 3: Butter and Coat Tortillas
Now, melt some butter in a bowl. Brush both sides of your tortilla rounds with this delicious liquid gold. After that, dip them into your cinnamon sugar mixture. This is where the magic starts to happen!
Step 4: Bake the Tortilla Shells
To create the taco shape, flip a muffin tin upside down. Place the coated tortilla rounds between the muffin cups. Slide them into the oven and bake for about 10 minutes. They should be just golden brown. Let them cool completely in the pan; this helps keep their crunch!
Step 5: Make the Whipped Cream
While the shells cool, it’s time for some fluffy goodness. In a mixing bowl, whip together heavy whipping cream, powdered sugar, and a splash of vanilla. Beat it until stiff peaks form. The key to dreamy whipped cream is patience, so don’t rush it.
Step 6: Prepare the Pumpkin Filling
In another large bowl, using an electric mixer, beat together softened cream cheese and powdered sugar. Until smooth and creamy, of course! Then, add in the star of the show—pumpkin puree, vanilla extract, and pumpkin pie spice. Mix well until it’s all beautifully combined.
Step 7: Assemble Your Pumpkin Pie Tacos
Now comes the fun part! Carefully spoon or pipe the pumpkin filling into your cooled taco shells. Top them generously with whipped cream. You can sprinkle extra cinnamon or chopped pecans for that finishing touch. Serve them immediately and watch everyone smile!
Tips for Success
- Allow taco shells to cool completely before filling them to maintain that delightful crunch.
- Adjust pumpkin pie spice to suit your taste; a little more can really elevate the flavor!
- For a fun twist, consider adding a drizzle of caramel sauce over the whipped cream.
- Keep leftover filling in the fridge for a quick topping on pancakes or waffles!
Equipment Needed
- Muffin Tin: An essential for shaping your taco shells, but an oven-safe rack can work too!
- Cookie Cutter: A 4-4.5 inch cutter is perfect, or simply use a glass if you’re in a pinch.
- Mixing Bowls: Have a couple of sizes on hand for mixing and whipping.
- Hand Mixer: A hand mixer makes whipping cream easy, though a whisk and some elbow grease work fine!
Variations
- Gluten-Free Option: Use gluten-free tortillas to make Pumpkin Pie Tacos suitable for those with gluten sensitivities.
- Dairy-Free Twist: Swap cream cheese with coconut cream and use a dairy-free whipping cream for a vegan-friendly version.
- Spiced Up Filling: Add a pinch of cayenne pepper or chili powder to the filling for a surprising kick!
- Chocolate Drizzle: Drizzle melted dark chocolate over the tacos for a rich, decadent touch.
- Fruit Add-In: Fold in finely chopped apples or pears into the pumpkin filling for added texture and flavor.
Serving Suggestions
- Pair with Hot Beverages: Serve your Pumpkin Pie Tacos with warm apple cider or a creamy latte for a cozy combo.
- Garnish Beautifully: Dust with extra cinnamon or a sprinkle of nutmeg for an inviting look.
- Serve with a Side: Consider a fresh fruit salad or vanilla ice cream to complete the dessert experience.
FAQs about Pumpkin Pie Tacos
Can I make Pumpkin Pie Tacos ahead of time?
Yes, you can prepare the taco shells in advance and store them in an airtight container. Just fill them with the pumpkin filling and whipped cream right before serving to keep them crispy.
Can I freeze Pumpkin Pie Tacos?
While it’s best to eat them fresh, you can freeze the shells separately. Just make sure to store them in a freezer-safe bag. Thaw before filling for the best texture.
What’s the best way to store leftovers?
Store any leftover filling and whipped cream in the fridge. If you have extra taco shells, keep them in an airtight container. Just assemble before you plan to eat!
Can I change the filling?
Absolutely! You can substitute the pumpkin filling with sweet potato, butterscotch, or even chocolate mousse for a different twist on these delightful tacos.
What can I use in place of powdered sugar?
If you’re out of powdered sugar, you can quickly make your own by blending granulated sugar until it’s superfine. Just make sure to use it in a smaller amount as its sweetness varies.
Final Thoughts
Creating Pumpkin Pie Tacos is more than just whipping up a dessert; it’s about making memories in the kitchen with your loved ones. Each bite of these creamy, sweet tacos is like a warm hug, reminding us of family gatherings and cozy autumn nights. Whether you’re serving them at a holiday feast or for a simple weeknight treat, you’re sure to bring joy and smiles to the table. I promise, once you try these delightful tacos, they will find a special place in your heart and recipe collection. Happy cooking, my friends!
Print
Pumpkin Pie Tacos
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18–24 Tacos 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Pie Tacos offer a unique and delicious twist on traditional pumpkin pie, combining sweet pumpkin filling and creamy whipped topping inside crispy taco shells.
Ingredients
- 6 8 inch Tortillas (makes about 18–24 rounds)
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/3 cup Butter (melted)
- 4 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 3/4 cup canned pumpkin puree
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- Pecans (chopped for garnish)
Instructions
- Pre-heat oven to 400F. Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inch) to get about 20 shells.
- Stir together the sugar and cinnamon in a plate. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
- Brush both sides of the tortillas with the melted butter, and coat the tortillas down into the cinnamon sugar mixture.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake for 10 minutes until just golden brown. Let cool in the pan.
- While the tortilla shells are cooling, make the whipped cream. Beat together all the whipped cream ingredients with a mixer until stiff peaks form.
- In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.
- Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Then top with the whipped cream. Sprinkle with cinnamon and/or chopped pecans. Serve immediately and enjoy!
Notes
- Make sure to let the taco shells cool completely before filling them to maintain their crispiness.
- Feel free to adjust the amount of pumpkin pie spice according to your taste preference.
Nutrition
- Serving Size: 1 Taco
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
