Description
Pumpkin Pie Tacos offer a delightful twist on traditional autumn desserts, seamlessly blending the beloved flavors of pumpkin pie into a fun, handheld treat.
Ingredients
Scale
- 6 large tortillas
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup melted butter
- 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
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- chopped pecans for garnish
Instructions
- Preheat the oven to 400°F.
- Cut each tortilla into rounds using a cookie cutter, creating about 20 shells.
- Mix granulated sugar and cinnamon on a plate; prick tortillas with a fork.
- Brush both sides of each tortilla with melted butter and coat in the cinnamon-sugar mixture.
- Bake the tortillas in an upside-down muffin tin for about 10 minutes until golden brown.
- Prepare whipped cream by beating heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
- Mix cream cheese, powdered sugar, pumpkin puree, and spices together until smooth.
- Fill cooled taco shells with the pumpkin filling, top with whipped cream, and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For gluten-free options, substitute regular tortillas with gluten-free varieties. Experiment with different spices or add-ins like chocolate chips for a personalized flavor.