Pumpkin Pie Dessert 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.
Servings: 12 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
Storage: Store the shells in a sealed container on the counter for 1-2 days. The filling needs to be refrigerated. Make the dessert tacos as you want eat them.
- 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
Calories: 226kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 130mg | Potassium: 105mg | Fiber: 1g | Sugar: 22g | Vitamin A: 6008IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg