Pumpkin Pie Tacos Recipe
Pumpkin pie tacos are a unique twist on the classic Thanksgiving dessert. These tasty treats feature a delicious combination of crispy fried tortilla shells filled with a creamy spiced pumpkin and cream cheese mixture. Topped with a dollop of cool whip, these dessert tacos are sure to impress your guests. Whether you're looking for a creative dessert option for your Thanksgiving feast or simply want to try something different, these pumpkin pie tacos are a must-try.
Servings 10 tacos
Calories 253kcal
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.
Notes
- 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!
- Storing - Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 253kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 238mg | Potassium: 117mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2214IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
