Pumpkin Pie Tacos
These Pumpkin Pie Tacos are a fun little fall dessert that feels cozy, playful, and easy to share. Creamy pumpkin filling, crisp shells, and warm spice come together for a treat that looks festive without much effort.
Equipment
- 1 Oven
- 1 Mixing Bowl
- 1 Basting brush
- 1 Taco mold or oven-safe rack bars optional
Ingredients
- 8 small flour tortillas for the taco shells
- 2 tbsp melted butter for brushing
- 2 tbsp granulated sugar for coating the shells
- 1 tsp ground cinnamon for warm spice
- 1 cup canned pumpkin puree not pumpkin pie filling
- 8 oz cream cheese softened
- 1 cup powdered sugar for sweetness
- 1 tsp alcohol-free vanilla extract
- 1 tsp pumpkin pie spice for classic flavor
- 2 cups whipped cream for topping
- 0.5 cup chopped pecans optional
- 0.25 cup caramel sauce optional
Instructions
- Preheat the oven and lightly brush both sides of each tortilla with melted butter. Sprinkle with cinnamon sugar, then drape them over oven-safe rack bars or place them in a taco mold so they bake into a curved shell.
- Bake the tortillas until golden and crisp around the edges. Let them cool completely so they hold their shape when filled.
- In a bowl, beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, alcohol-free vanilla extract, and pumpkin pie spice, then mix until creamy and well blended.
- Spoon or pipe the pumpkin filling into each cooled shell. Keep the filling generous, but leave a little space on top for whipped cream and garnishes.
- Top with whipped cream, pecans, or a drizzle of caramel sauce if you like. Serve right away for the best texture and crunch.
Notes
Make sure the taco shells cool fully before filling, or they can soften too quickly. If the pumpkin mixture seems loose, chill it for 15 to 20 minutes before assembling. For the neatest presentation, fill the shells just before serving.