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Pumpkin Pie Tacos: A Cozy Twist on a Fall Favorite

Abby Martin
Pumpkin Pie Tacos is a quick and easy fall recipe and a delicious treat for Thanksgiving or Halloween.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 tacos
Calories 150 kcal

Ingredients
  

  • 6 8- inch tortillas
  • 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 bean paste
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • Pecans chopped (optional, for garnish)

Instructions
 

  • 1. Preheat oven to 400°F. Cut 3-4 rounds out of each tortilla with a 4-4.5 inch cookie cutter.
  • 2. Mix sugar and cinnamon on a plate. Poke tortillas with a fork 4-5 times.
  • 3. Brush tortillas with melted butter, coat in cinnamon sugar.
  • 4. Flip a muffin tin upside down, place tortillas between cups. Bake 10 minutes until golden. Cool.
  • 5. For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • 6. In a bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin, vanilla, and spice, mix until combined.
  • 7. Fill cooled shells with pumpkin filling, top with whipped cream, and sprinkle with pecans.

Notes

Store baked shells in an airtight container at room temperature for up to 3 days.
Make filling a day ahead for deeper flavor.
Keyword Halloween, Pumpkin, pumpkin pie tacos, Thanksgiving, Vegetarian