Pumpkin Pie Tacos
These Pumpkin Pie Tacos are a unique twist on a classic fall dessert. Made with a cinnamon sugar tortilla crust and filled with a creamy pumpkin filling, these “tacos” are sure to be a hit at your next gathering.
These tacos are not only tasty, but they also work great as a holiday dessert. Your friends and family will love them.
Table of contents
❤️ Why You’ll Love This Recipe
- These crispy shells and a creamy filling make these taste like pumpkin in every bite.
- They are a great handheld dessert that is the perfect small bite.
- While they take a little effort to put together, you will fall in love with them after the first bite.
🛒Ingredients
You only need a few simple ingredients to help you make this recipe. This is a quick overview of the ingredients that you need, you can find the full list of ingredients in the recipe card at the bottom of this post.
- large flour tortillas
- sugar
- cinnamon
- Oil for frying
- cream cheese
- vanilla extract
- pumpkin puree
- pumpkin pie spice
- heavy cream
- powdered sugar
🔪 How to Make Pumpkin Pie Tacos
This is a quick overview of the steps needed to make these recipes. You can find the full instructions in the recipe card at the bottom of this post.
Cut the tortillas into smaller circles. And, in a small bowl mix together the cinnamon and sugar topping.
Once the oil is hot, put one tortilla into the pan, and using tongs, fold the tortilla in half to resemble a taco shell.
Remove from the oil when golden brown. And, coat in cinnamon sugar.
Place the cream cheese and sugar in a large bowl and beat with an electric mixer until smooth. Add in the vanilla, pumpkin puree and pumpkin pie spice and beat until smooth. Add to a piping bag.
Place the heavy cream, powdered sugar, vanilla, and cinnamon into a large bowl and beat on high with an electric mixer until stiff peaks form. Place into a large piping bag with a tip of your choice.
Pipe a layer of the pumpkin filling, and then a layer of whipped cream into the taco shells.
🥄 Equipment
- biscuit or cookie cutter
- small bowl
- Whisk
- large skillet or pot
- Electric mixer
- Piping bag
🥫 Storage
Storage – These tacos are best served fresh. So, if you are making them ahead, we recommend that you store all the ingredients separately with the shells at room temperature and the filling and whipped cream in the fridge for up to 24 hours.
Serve With
We love to serve these simple dessert tacos with your favorite fall meals. Such as this French Onion Gnocchi Soup or this Eggroll Soup.
💭 Tips
Here are a few tips that you can use so that you can enjoy this simple recipe.
- To help your whipped cream firm up faster, set your bowl in the freezer for about 30 minutes before you start to whip it.
- While you technically can make this recipe by hand and not use an electric mix, using a hand mixer will save you some time and some arm cramps.
- Don’t leave the tortillas unattended because they will cook quickly.
⁉️ FAQ
Do you have questions about this pumpkin pie tacos recipe? Here are the answers to the most commonly asked questions.
No, they are not the same. Canned pumpkin, is just plain pumpkin. Whereas pumpkin pie filling has seasonings and other things added to it.
The pie filling has a higher water content, so your shells will get soggy quickly.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin desserts? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Pie Tacos
Equipment
- biscuit or cookie cutter
- small bowl
- Whisk
- large skillet or pot
- Electric mixer
- Piping bag
Ingredients
- 6 large flour tortillas
- ⅔ cup sugar
- 1 ½ teaspoons cinnamon
- Oil for frying
Pumpkin filling:
- 8 ounces cream cheese softened
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 1 ½ cups pumpkin puree
- 1 teaspoon pumpkin pie spice
Whipped Cream Topping:
- 1 cup heavy cream
- 1 Tablespoons powdered sugar
- ½ teaspoons vanilla
- ½ teaspoon cinnamon
Instructions
- Cut the tortillas into smaller circles using a 3 or 4” biscuit or cookie cutter.
- In a small bowl, whisk together the sugar and cinnamon and set aside.
- Place about ½” of oil into the bottom of a pan for frying and heat the oil over low/medium heat.
- Once the oil is hot, put one tortilla into the pan and using tongs, fold the tortilla in half to resemble a taco shell.
- Once the shell has turned golden, remove and immediately coat with the cinnamon and sugar mixture.
- Repeat until all the shells have been fried and rolled in cinnamon and sugar. Let cool completely while making the filling.
- To make the pumpkin filling, place the cream cheese and sugar in a large bowl and beat with an electric mixer until smooth.
- Add in the vanilla, pumpkin puree and pumpkin pie spice and beat until smooth.
- Place into a large piping bag with a round or petal shaped tip to make filling the tacos easier. Set aside.
- To make the whipped topping, place the heavy cream, powdered sugar, vanilla and cinnamon into a large bowl and beat on high with an electric mixer until stiff peaks form.
- Place into a large piping bag with a tip of your choice.
- To assemble:
- Line the shells up in an upright position and start by piping the pumpkin filling into the bottom of each shell.
- Once they are filled, pipe the whipped cream over the top of the pumpkin filling. Serve immediately.
