1. Can I make the taco shells ahead of time?

Yes, you can make the cinnamon-sugar taco shells ahead of time. Simply store them in an airtight container once they’ve cooled completely. They’ll stay crispy for up to two days, making it easy to prepare the shells in advance and assemble the tacos when you're ready to serve.

2. How do I store leftover Pumpkin Pie Tacos?

If you have leftover Pumpkin Pie Tacos, store the components separately to preserve their textures. Keep the taco shells in an airtight container at room temperature, and refrigerate the pumpkin filling and whipped cream. Reassemble the tacos before serving to maintain their crispiness.

3. Can I use a different filling for these tacos?

Absolutely! While the pumpkin pie filling is the star of this recipe, you can get creative and substitute it with other fillings. Try using sweet potato puree, apple pie filling, or even chocolate mousse for a different flavor profile that suits your tastes.

4. Are these Pumpkin Pie Tacos gluten-free?

If you're looking for a gluten-free version, simply swap the flour tortillas for gluten-free tortillas or corn tortillas. This will ensure that the tacos are suitable for those with gluten sensitivities while maintaining the delicious flavors.

Pumpkin Pie Tacos – Easy Fall Dessert Recipe

Name: Pumpkin Pie Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 10-12 small flour tortillas; 1/2 cup granulated sugar (for taco shells); 1 tablespoon ground cinnamon (for taco shells); 1/4 cup melted butter; 1 cup canned pumpkin puree; 1/2 cup heavy cream (for pumpkin filling); 1/4 cup granulated sugar (for pumpkin filling); 1/4 cup packed brown sugar; 1 teaspoon ground cinnamon (for filling); 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon vanilla extract (for filling); 1 cup heavy cream (for whipped cream); 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract (for whipped cream)

Description

Pumpkin Pie Tacos are a delightful fall dessert that combines the warm, spiced flavor of classic pumpkin pie with a crispy cinnamon-sugar taco shell. Topped with freshly whipped cream, this seasonal treat is perfect for autumn parties and holiday gatherings.

Ingredients

Scale

10-12 small flour tortillas
1/2 cup granulated sugar (for taco shells)
1 tablespoon ground cinnamon (for taco shells)
1/4 cup melted butter
1 cup canned pumpkin puree
1/2 cup heavy cream (for pumpkin filling)
1/4 cup granulated sugar (for pumpkin filling)
1/4 cup packed brown sugar
1 teaspoon ground cinnamon (for filling)
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract (for filling)
1 cup heavy cream (for whipped cream)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

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Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, mix 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
Brush both sides of each tortilla with melted butter.
Sprinkle cinnamon sugar mixture evenly over both sides of the tortillas.
Drape tortillas over two bars of the oven rack to form taco shapes.
Bake for 8-10 minutes, or until golden brown and crispy. Let cool completely.
In a saucepan, combine pumpkin puree, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and vanilla extract.
Cook over medium heat for 5-7 minutes, stirring constantly until thickened. Remove from heat and cool completely.
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once taco shells and filling are cool, spoon pumpkin mixture into each taco shell.
Top with whipped cream and a light dusting of cinnamon if desired.

Notes

Make sure the taco shells are fully cooled before filling to prevent sogginess.
For best results, assemble tacos just before serving.
The pumpkin filling and whipped cream can be made a day ahead and refrigerated.
Add chopped pecans or caramel drizzle for extra flavor and texture.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking and Stovetop
Cuisine: American

Nutrition

Serving Size: 1 taco
Calories: 220
Sugar: 14g
Sodium: 125mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg