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Pumpkin Pie Tacos

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These Pumpkin Pie Tacos are a fun, easy fall dessert featuring crispy cinnamon-sugar taco shells filled with creamy, spiced pumpkin filling and topped with whipped cream. Perfect for parties or cozy nights in, they deliver all the flavors of pumpkin pie in a playful, hand-held treat.

Ingredients

Scale
  • 8 small flour tortillas (6-inch; soft taco size)
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Oil for frying, about 1 cup (canola, vegetable, or sunflower)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar (plus more for dusting, optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • Pinch of salt
  • Whipped cream (store-bought or homemade)
  • Chopped pecans or walnuts (optional)
  • Caramel sauce (optional, for drizzling)
  • Extra cinnamon-sugar for sprinkling (optional)

Instructions

  1. In a small bowl, combine 1/3 cup granulated sugar and 2 teaspoons ground cinnamon. Set aside.
  2. Brush both sides of each tortilla with melted butter. Gently fold each tortilla in half to form a taco shell shape, keeping the ‘mouth’ open for filling.
  3. Heat about 1 inch of oil in a heavy-bottomed skillet over medium heat to 350°F (175°C). Using tongs, gently lower a folded tortilla into the oil, holding it slightly open for 10-15 seconds. Fry for about 45 seconds per side until golden brown. Remove and drain on a wire rack or paper towels. Repeat with all tortillas.
  4. While shells are still warm, sprinkle or roll them in the cinnamon-sugar mixture to coat.
  5. In a medium bowl, beat softened cream cheese with powdered sugar until smooth. Add pumpkin puree, 1/2 teaspoon cinnamon, ginger, nutmeg, cloves, vanilla, heavy cream, and a pinch of salt. Mix until creamy and fully combined. Adjust spices to taste if desired.
  6. If the filling is too thick, add a splash more cream. If too loose, chill for 10 minutes before filling shells.
  7. Fill each taco shell with about 2 tablespoons of pumpkin filling using a spoon or piping bag.
  8. Top each taco with whipped cream. Sprinkle with chopped pecans or walnuts and drizzle with caramel sauce if desired. Add extra cinnamon-sugar for garnish.
  9. Serve immediately for best texture.

Notes

For gluten-free, use GF tortillas and handle gently when frying. For dairy-free, substitute dairy-free cream cheese and coconut cream. Fry shells just before serving for maximum crispness. Filling and cinnamon-sugar can be made up to 2 days ahead. If baking shells, brush with butter, sprinkle with cinnamon-sugar, and bake at 375°F for 8-10 minutes until crisp.

Nutrition

Keywords: pumpkin pie tacos, fall dessert, pumpkin dessert, easy pumpkin recipe, cinnamon sugar tacos, Thanksgiving dessert, hand-held dessert, party dessert, autumn recipe, pumpkin spice

Find it online: https://norasfoods.com/pumpkin-pie-tacos-recipe-easy-fall-dessert-twist-youll-love/