Pumpkin Pie Tacos is the perfect fall dessert. Taco shells are filled with a pumpkin filling and topped with whipped cream.

Close up image of pumpkin pie tacos
Want to save this recipe?

Pumpkin Pie Tacos Recipe:

If you love pumpkin dessert, then this is one a new one to make. It is loaded with flavor and the ultimate pumpkin dessert.

During the holidays we like making all the pumpkin desserts. This is the perfect dessert for Thanksgiving and Christmas and will impress your family and friends.

Another family favorite Pumpkin Lasagna Dessert and Pumpkin cake pops.

Close up image of pumpkin pie tacos

What are Pumpkin Pie Dessert Tacos?

Flour tortilla is dipped in a cinnamon sugar mixture and then baked. These crunchy tacos are filled with a homemade pumpkin mixture and then topped with a whipped cream topping.

The pumpkin tacos has the perfect texture and flavor is always a crowd flavor.

Ingredients needed for pumpkin tacos

Ingredients: 

For the Taco Shells:

  • Large Flour Tortillas
  • Granulated Sugar 
  • Ground Cinnamon 
  • Butter melted

Filling:

  • Cream Cheese 
  • Granulated Sugar 
  • Pure Pumpkin 
  • Vanilla Extract 
  • Pumpkin Pie Spice 
  • Ground Cinnamon 

For the Whipped Cream: 

  • Heavy Whipping Cream 
  • Powdered Sugar 
  • Vanilla Extract 

How to Make Pumpkin Pie Tacos: 

For the Shells: 

  • Step 1 – Preheat the oven to 400 degrees Fahrenheit.  
  • Step 2 – Cut the tortillas with a cookie cutter or a glass into 4-4.5 inch circles.  Make approximately 9 circles.  
  • Step 3 – In a shallow bowl, stir together the sugar and cinnamon.  Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
  • Step 4 – Coat both sides of the tortillas with the melted butter with a basting brush.  Then gently press the tortillas down into the sugar mixture to coat the shells.  Flip and repeat until both sides of the tortillas are coated.
  • Step 5 – Flip a cupcake pan upside down. Then fold the tortillas in half. Place them in between the cups of the pan so that they keep their shape while baking.
  • Step 6 – Bake for 10-11 minutes until the shells are golden brown.  Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.

How to Make Filling and Topping: 

  • Step 1 – In a large mixing bowl, beat together the cream cheese and the granulated sugar until smooth and combined.  Then add in the remaining filling ingredients.  
  • Step 2 – Chill the mixture in the refrigerator for at least 30 minutes.  Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed.
  • Step 3 – While the filling is cooling, make the whipped cream.  Beat together all the whipped cream ingredients with a hand held mixer until stiff peaks form.  
  • Step 4 – When serving, pipe the pumpkin mixture into the cooled taco shells.  Then top with the whipped cream.  
  • Step 5 – Serve immediately and enjoy!
Close up image of pumpkin pie tacos

Recipe Tips:

  • Cream Cheese – Make sure that the cream cheese is at room temperature and has softened. So that it mixes well with the other ingredients. 
  • Tortillas – We recommend poking the tortillas with a fork to prevent for bubbling. Completely cover with cinnamon sugar mixture for the best flavor. Cool taco shells before filling.
  • Pumpkin Pie Filling – Use pure pumpkin instead of pumpkin pie filling.
Close up image of pumpkin pie tacos

Variation Ideas:

  • Tortillas – We used flour tortillas but you can also use corn tortillas.
  • Toppings – For added flavor, feel free to top with roasted pumpkin seeds.
  • Cool Whip – You can substitute the whipped cream for cool whip.
Close up image of pumpkin pie tacos

How to Store Leftovers:

Store any leftovers in an airtight container for up to 2-3 days.  You can store the filling separately in a container for up to 1 week.

Close up image of pumpkin pie tacos

Print Recipe for Pumpkin Pie Tacos:

Want to save this recipe?

Pumpkin Pie Dessert Tacos

5 from 2 votes
Pumpkin Pie Tacos is the perfect fall dessert. Taco shells are filled with a pumpkin filling and topped with whipped cream.
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings 9
Cuisine American
Course Dessert
Calories 218

Ingredients

For the Taco Shells:

  • 3 Large Flour Tortillas
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/3 cup Butter melted

For the Filling:

  • 2 ounces Cream Cheese
  • 1 Tablespoon Granulated Sugar
  • 1/3 cup Pure Pumpkin
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1/8 teaspoon Ground Cinnamon

For the Whipped Cream:

Instructions

For the Shells:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Cut the tortillas with a cookie cutter or a glass into 4-4.5 inch circles.  Make approximately 9 circles.
  • In a shallow bowl, stir together the sugar and cinnamon.  Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
  • Coat both sides of the tortillas with the melted butter with a basting brush.  Then gently press the tortillas down into the sugar mixture to coat the shells.  Flip and repeat until both sides of the tortillas are coated.
  • Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.
  • Bake for 10-11 minutes until the shells are golden brown.  Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.

For the Filling and Topping:

  • In a large mixing bowl, beat together the cream cheese and the granulated sugar until smooth and combined.  Then add in the remaining filling ingredients.
  • Chill the mixture in the refrigerator for at least 30 minutes.  Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed.
  • While the filling is cooling, make the whipped cream.  Beat together all the whipped cream ingredients with a hand held mixer until stiff peaks form.
  • When serving, pipe the pumpkin mixture into the cooled taco shells.  Then top with the whipped cream.
  • Serve immediately and enjoy!

Recipe Notes

Make sure that the cream cheese is at room temperature and has softened so that it mixes well with the other ingredients. 
Store any leftovers in an airtight container for up to 2-3 days.  You can store the filling separately in a container for up to 1 week.

Nutrition Facts

Calories 218kcal, Carbohydrates 21g, Protein 2g, Fat 15g, Saturated Fat 9g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 0.3g, Cholesterol 39mg, Sodium 152mg, Potassium 56mg, Fiber 1g, Sugar 16g, Vitamin A 1902IU, Vitamin C 0.5mg, Calcium 37mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe
Close up image of pumpkin pie tacos

More Easy Pumpkin Desserts:

Pumpkin Pie Tacos is the perfect fall dessert. Taco shells are filled with a pumpkin filling and topped with whipped cream. If you love pumpkin dessert, then this is one a new one to make. It is loaded with flavor and the ultimate pumpkin dessert. #dessertsonadime #pumpkindesserttacos #pumpkinpietacos

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating