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
Scale
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.
