Pumpkin Pie Tacos are a creative and delicious twist on traditional pumpkin pie, perfect for fall gatherings and holiday desserts. With crisp taco shells, creamy spiced filling, and a dollop of whipped cream, they’re a fun treat everyone will love.
Pumpkin Pie Tacos are a playful and delicious take on a fall classic. Instead of the traditional pie crust, these treats use crisp taco-shaped shells filled with smooth, spiced pumpkin pie filling and topped with whipped cream or your favorite fall toppings.
They’re perfect for parties, holiday gatherings, or anytime you want to serve pumpkin pie in a fun and unexpected way. On Thanksgiving Day, we like making all the pumpkin desserts.
We also enjoy making Pumpkin Lasagna Dessert , Starbucks Pumpkin Scones Recipe and Pumpkin cake pops.
Table of contents
Why We Love This
- Fun twist on a classic – All the flavor of pumpkin pie, served in a creative, handheld taco form.
- Perfect for parties – Easy to serve and eat, making them ideal for fall gatherings, potlucks, or Thanksgiving dessert tables.
- Kid-friendly and festive – A fun, eye-catching dessert that kids and adults both enjoy.
- Customizable toppings – Add whipped cream, crushed pecans, caramel drizzle, or a sprinkle of cinnamon sugar to make them your own.
- No slicing required – Unlike traditional pie, these are pre-portioned and easy to grab and go.
Ingredients
Taco Shells
- Large Flour Tortillas. Use large tortilla shells to give you enough room to shape and fill the taco shells generously.
- Granulated Sugar. Perfect for the cinnamon-sugar coating. Stick with granulated sugar for the best texture and crunch.
- Ground Cinnamon. Adds that warm fall flavor. Adjust to taste depending on how spiced you like it.
- Butter (Melted). Brushed on the tortillas to help the cinnamon sugar stick and create a golden, crispy shell.
Filling
- Cream Cheese. Let it soften at room temperature for a smooth, lump-free filling.
- Pure Pumpkin. Be sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
- Vanilla Extract. Use pure vanilla extract for the best, richest flavor.
Whipped Cream
- Heavy Whipping Cream. Keep it cold until you’re ready to whip. It holds peaks better when chilled.
- Powdered Sugar. Sift before adding to the cream to avoid lumps and ensure a smooth whipped topping.
Find the complete ingredients and printable recipe card at the bottom of the page.
Variations
- Tortilla Options. We used flour tortillas for a soft, flexible shell, but corn tortillas can also be used for a slightly firmer texture and added flavor.
- Cool Whip Substitute. Instead of homemade whipped cream, you can easily use Cool Whip or any store-bought whipped topping for a quick and convenient alternative.
- Add Crunchy Toppings. Sprinkle roasted pumpkin seeds, chopped pecans, or crushed graham crackers on top for extra flavor and texture.
- Spice It Up. Add a dash of nutmeg, cloves, or pumpkin pie spice to the filling or cinnamon-sugar coating for deeper fall flavor.
- Mini Tacos. Use smaller tortillas or cut large ones down to size for bite-sized pumpkin pie tacos. Perfect for parties or dessert platters.
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.
Expert Tips
- Soften the Cream Cheese. Make sure the cream cheese is fully softened at room temperature before mixing. This ensures a smooth, creamy filling with no lumps.
- Prepare the Tortillas Properly. Lightly poke each tortilla with a fork before baking or frying to prevent bubbling. Coat them thoroughly with the cinnamon sugar mixture for the best flavor, and let them cool completely before adding the filling.
- Use Pure Pumpkin. Always use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices that can throw off the flavor balance.
- Let Taco Shells Cool. Allow the taco shells to cool fully before filling. Adding the pumpkin mixture too early can cause the shells to soften or lose their crisp texture.
Storage
Refrigerator:
Store assembled pumpkin pie tacos in an airtight container in the fridge for up to 2–3 days. Note that the shells may soften slightly over time.
Separate Components for Best Results:
If you’re prepping ahead, store the taco shells, pumpkin filling, and whipped topping separately. Fill and top just before serving to keep the shells crisp.
Freezing Not Recommended:
Due to the dairy content and texture of the shells, freezing is not ideal. The filling may become watery and the shells can lose their crispness once thawed.
Best Served Fresh:
For the best flavor and texture, enjoy pumpkin pie tacos the same day they’re assembled.
More Easy Pumpkin Recipes
- Pumpkin Spice Popcorn
- Pumpkin Bread Pudding
- Easy Pumpkin Pie Cake
- Pumpkin Bread Pudding
- Crustless Pumpkin Pie
Try this easy recipe for the ultimate fall dessert. Then 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!
