If you’re looking for a fun and festive twist on classic pumpkin desserts, this Pumpkin Pie Tacos Recipe is an absolute must-try. Imagine the cozy warmth of pumpkin pie spices and creamy filling wrapped up in a cinnamon-sugar coated taco shell that’s perfectly crisp. It’s a playful, handheld treat that’s as delightful to eat as it is to make. Whether you’re serving it at a holiday gathering or just craving something sweet and seasonal, these tacos combine familiar flavors with a fresh, exciting presentation that will have everyone coming back for seconds.
Ingredients You’ll Need
The magic of this Pumpkin Pie Tacos Recipe lies in its simple yet carefully selected ingredients. Each one plays a key role in building layers of flavor, texture, and that iconic autumn color. You don’t need a long list to create something truly special — just the right essentials brought together with love.
- 12 street taco tortillas: These create the perfect size shell that’s flexible yet sturdy enough to hold the filling.
- 1/2 cup unsalted butter (melted): Gives the tortillas a rich, golden, buttery flavor and helps the cinnamon sugar stick.
- 1 cup cinnamon sugar: Adds a sweet-spiced crunch to the taco shell that is simply irresistible.
- 1 8 ounce cream cheese (softened): Provides a smooth, creamy base that balances the pumpkin’s earthiness.
- 1 15 ounce pumpkin puree: The star ingredient offering natural sweetness and that gorgeous orange hue.
- 1 teaspoon vanilla: Enhances the overall flavor, adding warmth and depth.
- 2 tablespoons sugar: Sweetens the pumpkin filling just enough to please everyone’s palate.
- 1 tablespoon vanilla instant pudding mix: Adds thickness and a luscious, custard-like texture to the filling.
- 1 teaspoon pumpkin pie spice: Brings all the signature autumn spices together, giving that classic pumpkin pie flavor.
- Whipped cream (optional): For topping that adds a light, fluffy finish and extra indulgence.
How to Make Pumpkin Pie Tacos Recipe
Step 1: Prepare Your Oven and Tortillas
Start by preheating your oven to 350 degrees. While it’s heating up, gather your tortillas. You’ll be dipping them into melted butter to ensure that cinnamon sugar sticks beautifully and creates a crispy, flavorful exterior.
Step 2: Coat the Tortillas in Butter and Cinnamon Sugar
Dip each tortilla into the melted butter, then shake off any excess. Immediately cover each buttery tortilla with cinnamon sugar, giving it an even coating. This simple step transforms the tortilla into a sweet, spiced taco shell that’s bursting with flavor before it even hits the oven.
Step 3: Shape the Tortillas into Taco Shells
Place each coated tortilla between two upside-down cups in a muffin tin. This clever trick shapes the tortillas into taco shells that hold their form while baking. Since your muffin tin can only fit so many at once, work in batches to make all 12 shells.
Step 4: Bake Until Crisp
Pop the muffin tin with the shaped tortillas into the oven for 15 minutes. Keep an eye on them as they bake to ensure they turn golden and crisp without burning. Once done, set them aside to cool and harden into perfect taco vessels.
Step 5: Prepare the Pumpkin Pie Filling
In a mixing bowl, combine softened cream cheese, pumpkin puree, vanilla, sugar, instant pudding mix, and pumpkin pie spice. Blend until smooth and creamy. This luscious filling is the heart of your Pumpkin Pie Tacos Recipe, marrying tangy cream cheese with sweet, spiced pumpkin flavors.
Step 6: Fill and Finish the Tacos
Transfer your pumpkin pie filling into a piping bag or a zip-top bag with a corner snipped off. Carefully pipe the creamy filling into each cooled taco shell, filling them generously but neatly. For the final touch, add a dollop of whipped cream and a light sprinkle of cinnamon if you like.
How to Serve Pumpkin Pie Tacos Recipe
Garnishes
While these tacos are delicious on their own, garnishes can elevate them further. A swirl of whipped cream adds that luscious airy texture, and a light dusting of extra cinnamon or nutmeg will enhance the warm spices in every bite. Crushed pecans or a drizzle of caramel sauce also make fantastic additions for some crunch and sweetness.
Side Dishes
Looking for something to pair alongside your Pumpkin Pie Tacos Recipe? Consider fresh apple slices with a caramel dip or a cozy cup of spiced hot cider. These sides keep the cozy fall theme going and introduce a refreshing contrast that balances the richness of the tacos.
Creative Ways to Present
For a festive feel, serve the tacos standing upright in a taco holder, lined up on a decorative platter. You can also place mini pumpkins or autumn leaves around the serving tray to add visual interest and seasonal flair. If you’re feeling extra creative, set up a little pumpkin pie taco bar with various toppings like chopped nuts, chocolate chips, and different whipped cream flavors for everyone to customize their own.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover pumpkin pie tacos, store them in an airtight container in the refrigerator for up to 3 days. Keep the shells separated from the filling when possible to prevent sogginess. This way, the shells stay crisp and ready for a quick treat later.
Freezing
While the taco shells don’t freeze well because of their delicate crispness, you can freeze the pumpkin pie filling for up to a month. Store it in an airtight, freezer-safe container or bag, then thaw it overnight in the fridge before piping it into freshly made taco shells.
Reheating
To enjoy leftovers best, it’s recommended to reheat just the shells gently in a warm oven (around 300°F) for a few minutes to crisp them back up. Then, refill with cold pumpkin pie filling and fresh whipped cream for that just-made freshness.
FAQs
Can I use flour tortillas instead of street taco tortillas?
Absolutely! Flour tortillas work just as well, and they’ll crisp nicely when coated with butter and cinnamon sugar. Just make sure to watch the baking time since they might brown faster.
Is it possible to make this recipe dairy-free?
Yes, you can swap out the butter for a dairy-free alternative and use a vegan cream cheese to keep the creamy texture. The rest of the ingredients are naturally dairy-free, so this recipe is quite adaptable for special diets.
Can I prepare the filling a day ahead?
Definitely! The filling tastes even better after resting overnight because the flavors meld beautifully. Just keep it covered and refrigerated until ready to use.
What can I substitute for pumpkin pie spice if I don’t have any?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in small amounts. A simple blend of cinnamon and nutmeg works well if you want to keep it easy.
How do I prevent the taco shells from becoming soggy?
Make sure the shells are completely cooled before filling and try to fill them right before serving. Storing filled tacos for long periods isn’t recommended as the moisture from the filling softens the shells quickly.
Final Thoughts
There’s something wonderfully joyful about transforming a timeless dessert flavor into a handheld, wow-worthy treat, and the Pumpkin Pie Tacos Recipe does just that. It’s perfect for autumn celebrations, cozy family nights, or anytime you want to bring a little creative fun to pumpkin pie. Give this recipe a whirl, and I promise it’ll become one of your favorite seasonal indulgences to make and share.
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Pumpkin Pie Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 tacos
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Pie Tacos offer a fun and festive twist on the traditional pumpkin pie, featuring crispy taco shells coated in cinnamon sugar and filled with a creamy pumpkin pie flavored filling. Perfect for fall gatherings or holiday desserts, these tacos combine the warm flavors of pumpkin spice with a unique presentation that everyone will love.
Ingredients
Taco Shells
- 12 street taco tortillas
- 1/2 cup unsalted butter (melted)
- 1 cup cinnamon sugar
Pumpkin Pie Filling
- 1 (8 ounce) cream cheese (softened)
- 1 (15 ounce) pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 tablespoon vanilla instant pudding mix
- 1 teaspoon pumpkin pie spice
Toppings
- Whipped cream for topping (optional)
- Ground cinnamon (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the taco shells.
- Butter Tortillas: Dip each street taco tortilla into the melted butter, ensuring it is evenly coated, then gently shake off any excess butter.
- Coat with Cinnamon Sugar: Cover the buttered tortilla thoroughly with the cinnamon sugar mixture for a sweet, crispy shell.
- Shape Tortilla Shells: Place each coated tortilla between two upside-down muffin cups to shape them into taco shells.
- Batch Baking: Repeat the coating and shaping process for as many tortillas as your muffin tin can hold at one time, baking in batches if needed.
- Bake: Bake the shaped tortillas in the preheated oven for 15 minutes until they are crisp and golden brown.
- Cool Shells: Remove the baked tortilla shells from the oven and set them aside to cool completely before filling.
- Prepare Filling: In a mixing bowl, combine the softened cream cheese, pumpkin puree, vanilla extract, sugar, pumpkin pie spice, and vanilla instant pudding mix. Mix well until smooth and creamy.
- Fill Taco Shells: Transfer the pumpkin pie filling into a piping bag or a zip-top bag with the corner cut off, then pipe the filling into the cooled taco shells.
- Garnish and Serve: Top the filled pumpkin pie tacos with whipped cream and a light sprinkle of ground cinnamon if desired. Serve immediately and enjoy!
Notes
- Use street taco-sized tortillas for the perfect taco shell size.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- The pumpkin pie spice can be adjusted to taste for more or less warmth.
- Allow the shells to cool completely before filling to prevent sogginess.
- Whipped cream topping is optional but adds a nice creamy finish.
- Store leftover filling and shells separately for best texture.
