Pumpkin Pie Tacos
Pumpkin Pie Tacos is a quick and easy fall recipe and a delicious treat for Thanksgiving or Halloween. Taco shells are filled with a pumpkin filling and topped with whipped cream.
Servings 18
Ingredients
Taco Shells
- 6 8 inch Tortillas makes about 18-24 rounds
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/3 cup Butter melted
Pumpkin Pie Filling
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 3/4 cup canned pumpkin puree
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
Whipped Cream
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- pecans for garnish chopped
Instructions
- Pre-heat oven to 400F. Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inch) to get about 20 shells.
- Stir together the sugar and cinnamon in a plate. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
- Brush both sides of the tortillas with the melted butter, and coat the tortillas down into the cinnamon sugar mixture.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
- While the tortilla shells are cooling, make the whipped cream. Beat together all the whipped cream ingredients with a mixer until stiff peaks form.
- In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.
- Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Then top with the whipped cream. Sprinkle with cinnamon and/or chopper pecans. Serve immediately and enjoy!