Pumpkin Pie Tacos
These Pumpkin Pie Tacos are a delicious treat. Combining the crunchy cinnamon sugar tortilla, the light and creamy pumpkin pie filling, and whipped cream, these tacos are the ultimate fall dessert.
The shells are crispy, buttery, and full of cinnamon and sugar flavor. Each bite screams fall magic. Check out my pumpkin bars, pumpkin dump cake, or even this pumpkin cobbler.
Ingredients for Pumpkin Pie Tacos
See the recipe card at the bottom of the post for all ingredients and quantities.
- Tortillas—You can use any brand of shells. These will be the base of the bite-sized treat.
- Butter—Use real butter, as this will add flavor and help the shells become crunchy as they bake.
- Sugar - You will use sugar as the base for coating the shell and filling the pumpkin.
- Cinnamon- Ground cinnamon is combined with sugar to coat the shells.
- Cream Cheese—Use softened cream cheese as the base of this filling. It will give the pumpkin mixture a smooth and decadent texture.
- Pumpkin - Canned pumpkin puree will help give this dessert a ton of pumpkin flavor and offer natural sweetness.
- Vanilla—A splash of vanilla will help add aromatic flavor to the mixture and bring out tons of flavor.
- Pudding—Vanilla pudding will thicken the filling and add a nice light vanilla flavor to the pie filling.
- Pumpkin Pie Spice - You will use this spice to flavor and create the taste of homemade pie filling.
- Whipped Cream - Optional, but I highly recommend adding a line of it on top for a fluffy and airy texture.
Substitutions and Variations
- Pudding: Cheesecake-flavored caramel, chocolate, white chocolate, etc., can replace vanilla pudding. Just make sure it is instant pudding.
- Toppings: Chopped nuts and a drizzle of chocolate or caramel sauce can be added to the top. You could also top with chocolate chips or other sweet toppings.
- Sour Cream: Do half sour cream and half cream cheese to make it more of a lighter filling. This will also give it a tangy texture.
- Maple Syrup: Instead of sugar, add maple syrup to replace the sugar. This is an excellent option and will add more of a fall flavor.
NOTE: This recipe has not been tested with other substitutions or variations
FREE EMAIL BONUS: Treat yourself with these delicious recipes
How to Make Pumpkin Pie Dessert Tacos
- Preheat the oven and turn your cupcake pan upside down. Brush your shells with butter and dip them in the cinnamon and sugar mixture.
- Place your tortilla between two cupcake cavities and repeat to make them look like taco shells.
- Bake as directed to create crispy sugar-coated shells. Allow them to cool completely.
- In a mixing bowl, add the cream cheese and whip it up until light and creamy.
- Once it is whipped, add the pumpkin, vanilla, sugar, and pudding mix. Beat with a mixer until creamy.
- Scoop the pumpkin pie filling into a piping bag with a round tip. Pipe the pumpkin pie filling into the tortilla shells, and then top with whipped cream and a sprinkle of cinnamon.
- Serve immediately.
Tips For Success
Cover the shells evenly with butter and press the cinnamon-sugar mixture into the shells to coat them evenly.
A hand or stand mixer is the best option for an ultra-velvety texture. It will also help to make the filling fluffy.
You can adjust the sweetness of this recipe by using less sugar in the filling.
It is best to serve it right away, as this will help ensure the shell stays crispy. Otherwise, the shells can become soggy.
Storing
I recommend only filling the shells you plan to eat. Then, you can store the shells in a sealed container on the counter for 1-2 days. The filling will need to be refrigerated. Then, assemble the tacos as you eat them.
Otherwise, the shells will become soggy. You can still eat them, but the texture will be off.
Recipe FAQs
You are welcome to swap the flour for corn but know that the result will be a more distinct corn flavor and a crunchier texture.
Feel free to use gluten-free tortillas to replace classic flour tortillas. That way, you can create a gluten-free pumpkin dessert.
Yes, go ahead and make the filling up to 24 hours before you use it. Then, just store it in a sealed container or a piping bag in the fridge until you can use it.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Pumpkin Pie Dessert Tacos
Ingredients
Tacos
- 12 mini flour tortillas street taco size
- ½ cup butter melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Pumpkin Pie Filling
- 8 ounces cream cheese room temperature
- 15 ounce can pure pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 tablespoon vanilla instant pudding dry mix
- 1 teaspoon pumpkin pie spice
- Whipped cream for topping optional
Instructions
Taco Shells
- Preheat the oven to 350 degrees F. Flip a cupcake pan upside down and set aside.
- Place your melted butter in a large shallow bowl. You can also brush the shells with butter using a pastry brush.
- Place the sugar and cinnamon in a second large shallow bowl. Stir until combined.
- Dip your tortilla in the butter and let any excess drip off. You can give it a little shake.
- Place the tortilla in the cinnamon sugar mixture. Gently press down until the cinnamon sugar coats the one side and then flip the tortilla and repeat.
- Place the tortilla in between 2 of the cupcake cavities of the upside down cupcake pan.
- Repeat with however many your cupcake pan can hold. You’ll need to do this in batches.
- Place the pan in the preheated oven and bake for 15 minutes until the shells are slightly golden, hard, and hold their shape.
- Repeat with the remaining tortilla shells.
- Once all of the shells are baked, set them aside on a cooling rack to cool completely.
Pumpkin Pie Filling
- In a large mixing bowl, add the cream cheese. Beat using a hand mixer on medium speed until smooth and creamy. Add the pumpkin puree, vanilla, sugar and instant pudding mix. Beat until creamy. Scrape down the sides of the bowl and mix in any remaining bits.
- Transfer the pumpkin pie filling to a disposable piping bag fitted with a large round tip or storage bag with the corner cut off.
- Pipe the filling into the cooled shells.
- Top with whipped cream and a sprinkle of cinnamon.
- Serve immediately. The longer the filling sits in the taco shells, the softer the shells will get.
Notes
- These are best served fresh, you can prep the shells ahead and the filling ahead but do not assemble until ready to serve.
- Make sure you are using pure pumpkin and not pumpkin pie filling as they are not the same.
- You can use cinnamon instead of pumpkin pie spice if you like.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
