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Pumpkin Pie Tacos make a delicious dessert and are likely to become one of your favorite Pumpkin Desserts and make perfect Thanksgiving Desserts.
These pumpkin tacos feature light golden brown fried flour tortillas covered in cinnamon sugar, filled with a sweet pumpkin filling, and topped with whipped cream, and yet it is an easy recipe! Win-Win!
If you follow this blog, you know I love pumpkin recipes. How can you tell? Maybe it is because of all the pumpkin recipes I have made over the years, such as Pumpkin Magic Bars, Pumpkin Praline Bread Pudding, Pumpkin Cupcakes, and Pumpkin Fluff, just to name a few.
Table of Contents
Why You’ll Love This Recipe
- Sweet creamy pumpkin inside sweetened fried tortillas, so they have a taco shell shape. This is no traditional taco dinner. These are dessert tacos!
- Easy Recipe – You likely already have many of the ingredients, or you can easily find them at most grocery stores.
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Shells:
- Oil – You’ll need oil with a high smoke point for frying, such as avocado oil, corn oil, canola oil, or vegetable oil. Do NOT use extra virgin olive oil, flaxseed oil, or coconut oil since their smoke points are lower.
- Street Taco-Sized Tortillas – These are smaller flour tortillas. However, no worries if you only have larger tortillas because you can use a 4″ biscuit cutter to cut the tortillas down to a smaller size.
- Brown sugar – I used light brown sugar. However, you can use either light or dark brown sugar.
- Cinnamon – I used ground cinnamon.
Pumpkin Filling:
- Cream cheese – You’ll need softened cream cheese. Therefore, let the cream cheese sit out before starting your recipe so it has time to soften.
- Heavy cream – I recommend using heavy cream for the most creamy pumpkin filling. You can use half and half, but it will not be as creamy a filling.
- Pumpkin puree – Use pumpkin puree instead of pumpkin pie filling.
- Confectioners sugar – I used confectioners / powdered sugar to make it sweet, light, and fluffy.
- Brown sugar – I used light brown sugar. Like above, you can use either light or dark brown sugar for the recipe.
- Pumpkin pie spice
- Vanilla extract – I used clear Mexican vanilla. However, pure vanilla extract works well also. I don’t recommend imitation vanilla.
Topping:
See the notes above on the three ingredients below for the topping.
- Heavy whipping cream
- Powdered sugar
- Vanilla
How To Make Pumpkin Pie Tacos
- Gather your ingredients. Make sure that the cream cheese is at room temperature before starting.
- Beat the cream cheese for 1 minute.
- Add the heavy cream and beat for another minute.
- Stir in the pumpkin, confectioner sugar, brown sugar, pumpkin pie spice, and vanilla.
- Heat the oil in a deep pan. Prick the tortillas with a fork to prevent them from puffing up.
- Cook a tortilla for 30 seconds, flip and fold in half, holding the tortilla open with tongs.
- Combine the brown sugar and cinnamon. Immediately dredge the fried tortillas in the sugar.
- Flip a muffin tin over and place the fried tortilla shells between the muffin cups. Repeat until all the tortillas are fried.
- Spoon or pipe the pumpkin filling into the tortilla shells.
- Whip the cream until thick, then add the powdered sugar and vanilla and whip until stiff.
- Pipe the whipped topping on the pumpkin filling.
- You can sprinkle with any remaining cinnamon and brown sugar.
Recipe Tips
- Softened Cream Cheese – Ensure the cream cheese has softened before use. Take it out early so it can come up to room temperature and soften.
- Custom Tortillas – If you can’t find the correct size, you can cut a large tortilla into a 4-inch circle with a 4-inch round cookie cutter.
- Tortilla Frying Tip – While frying the tortillas, if they start to puff up, prick them with a fork to “deflate” them again. If you didn’t do that and have puffy taco shells, save them for when you make Puffy Tacos!
Variations
What To Serve With Pumpkin Pie Tacos
- Extra Whipped Cream
- Chopped Pecans
- White Chocolate Chips
- More Thanksgiving Desserts
FAQs
Store in an airtight container in the refrigerator for up to 5 days.
Recipe
Pumpkin Pie Tacos Recipe
Ingredients
Shells:
- Oil for frying
- 10 street taco-sized tortillas
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Pumpkin Filling:
- 1 8 ounce package cream cheese
- 1/2 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 cup confectioners sugar
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Topping:
- 3/4 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
Instructions
- Heat the oil in a deep pan. Prick the tortillas with a fork to prevent them from puffing up.
- Cook a tortilla for 30 seconds, flip and fold in half, holding the tortilla open with tongs.
- Combine the brown sugar and cinnamon.
- Iimmediately dredge the fried tortillas in the sugar.
- Flip a muffin tin over and place the fried tortilla shells between the muffin cups. Repeat until all the tortillas are fried.
- Beat the cream cheese for 1 minute, then add the heavy cream and beat for another minute. Stir in the pumpkin, confectioner sugar, brown sugar, pumpkin pie spice, and vanilla.
- Spoon or pipe the pumpkin filling into the tortilla shells.
- Whip the cream until thick, then add the powdered sugar and vanilla and whip until stiff.
- Pipe the whipped topping on the pumpkin filling.
- You can sprinkle with any remaining cinnamon, brown sugar.
aayat says
It’s awesome and really good and esay to explain i’ll enjoyd…
in some other way of the pumpkin pie tacos recipe