Make Pumpkin Pie Tacos for the perfect fall dessert. Taco shells are filled with a rich pumpkin filling and topped with whipped cream.
If you love pumpkin, this recipe is 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 , Starbucks Pumpkin Scones Recipe and Pumpkin cake pops.
Table of contents
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
Taco Shells
- Large Flour Tortillas. This size will give you plenty of room.
- Granulated Sugar. The cinnamon sugar mixture is best with granulated sugar and not light brown sugar.
- Ground Cinnamon. Feel free to adjust this to taste.
- Butter. The butter needs to be melted.
Filling
- Cream Cheese. Softened at room temperature so it’s easier to combine.
- Pure Pumpkin. Make sure to use pure pumpkin and not pie filling.
- Vanilla Extract. Pure vanilla extract is suggested.
Whipped Cream
- Heavy Whipping Cream. It needs to be cold so don’t remove from fridge until ready to use.
- Powdered Sugar. Sift to remove any lumps.
Find the complete ingredients and printable recipe card at the bottom of the page.
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 topping for cool whip.
How to Make Pumpkin Pie Tacos
Step 1 – Preheat the oven to 400 degrees Fahrenheit.
Step 2 – Cut the tortillas into circles with a cookie cutter. You can also use a glass.
Step 3 – Mix together the sugar and cinnamon. Then carefully poke the tortillas with a fork 4-5 times. This will help to prevent air bubbles.
Step 4 – Spread the melted butter on both sides of the tortillas. I used a basting brush. Then press the tortillas down into the sugar mixture to coat the shells.
Step 5 – Flip a cupcake pan upside down. Next, fold the tortillas in half. Place them in between the cups of the pan so that they keep their shape while baking. Finally, bake the shells for 10-11 minutes until golden brown. Allow to cool completely.
Step 6 – In a large mixing bowl, beat together the cream cheese and the sugar until smooth. Then add in the remaining filling ingredients.
Step 7 – Place the mixture in the refrigerator for at least 30 minutes. Then transfer to a piping bag or a ziplock bag with one of the corners removed. Pipe the pumpkin mixture into the cooled taco shells.
- Step 8 – Make the whipped cream. Beat together all the whipped cream ingredients with a mixer until stiff peaks form. Top each taco with whipped cream when serving.
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.
- Allow to cool. The taco shells need to cool completely before adding the filling.
Storage
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.
More Easy Pumpkin Desserts
Try this easy recipe and come back and leave a comment. I think you will love it!
Pumpkin Pie Tacos
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:
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
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!
