Description
These Pumpkin Pie Tacos combine the warm, festive flavors of pumpkin pie with the fun and convenient form of a crispy taco shell. Soft flour tortillas are brushed with butter, coated in cinnamon sugar, baked until golden and crispy, then filled with a spiced pumpkin puree mixture. Topped with whipped cream and optional chopped pecans, these tacos offer a unique twist on traditional pumpkin pie that’s perfect for fall gatherings or a sweet snack.
Ingredients
Scale
Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Taco Shells
- 8 small flour tortillas
- 1/4 cup melted butter
- 1/4 cup granulated sugar (for dusting)
- 1 teaspoon ground cinnamon (for dusting)
Toppings
- Whipped cream, for topping
- Pecans, chopped, for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to get it ready for baking the tortillas.
- Prepare pumpkin mixture: In a medium-sized mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, ground cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract. Mix well until fully incorporated and smooth.
- Butter the tortillas: Brush both sides of each flour tortilla evenly with melted butter to ensure crispness and help the cinnamon sugar adhere.
- Make cinnamon sugar: In a small bowl, blend the granulated sugar and ground cinnamon to make the cinnamon sugar mixture for dusting.
- Coat tortillas: Sprinkle the cinnamon sugar mixture evenly over both sides of the buttered tortillas, ensuring good coverage for flavor and texture.
- Shape tortillas: Fold each tortilla in half to create a taco shape and place them standing on a baking sheet to hold the shape while baking.
- Bake tacos: Bake in the preheated oven for 10-15 minutes until the tortillas are crispy, golden brown, and hold their taco shell shape.
- Cool shells: Remove baking sheet from the oven and let the taco shells cool slightly to firm up before filling.
- Fill tacos: Spoon the prepared spiced pumpkin mixture into each crispy taco shell.
- Add toppings: Top each taco with a dollop of whipped cream and sprinkle with chopped pecans if desired for added texture and flavor.
- Serve: Serve immediately to enjoy the contrast of crisp shells and creamy pumpkin filling.
Notes
- Use small flour tortillas to achieve the perfect taco shape and portion size.
- If you prefer a gluten-free option, substitute with gluten-free tortillas.
- Adjust the amount of cinnamon and spices to suit your personal preference for warmth and sweetness.
- For extra crunch, toast pecans lightly before garnishing.
- These tacos are best enjoyed fresh the same day to keep the shells crisp.
