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–+ servings
Pumpkin Pie Tacos

Delicious Pumpkin Pie Tacos for a Fun Thanksgiving Twist

These Pumpkin Pie Tacos offer a fun, portable twist on a classic dessert, perfect for Thanksgiving gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 10 tacos
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 1-2 cups Oil for frying Can substitute with canola or vegetable oil.
  • 10 pieces Street taco-sized tortillas Larger tortillas can be cut down if necessary.
  • 1/2 cup Brown sugar White sugar can be used if brown is unavailable.
  • 1 teaspoon Ground cinnamon Enhances flavor.
For the Pumpkin Filling
  • 1 package Cream cheese (8-ounce) Ensure it's softened.
  • 1/2 cup Heavy cream Feel free to use whipping cream.
  • 1/2 cup Pumpkin puree Can use homemade or canned.
  • 1/2 cup Confectioners sugar Regular sugar can be substituted.
  • 2 tablespoons Brown sugar Adds extra sweetness.
  • 1 teaspoon Pumpkin pie spice Can be replaced with nutmeg and cinnamon.
  • 1 teaspoon Vanilla extract Enhances overall flavor.
For the Whipped Topping
  • 3/4 cup Heavy whipping cream Essential for a light, airy finish.
  • 1 tablespoon Powdered sugar Adjust sweetness to taste.
  • 1/2 teaspoon Vanilla Adds flavor to the topping.

Equipment

  • Deep Pan
  • Mixing bowl
  • Electric mixer
  • Piping bag

Method
 

Step-by-Step Instructions for Pumpkin Pie Tacos
  1. Heat the Oil: Pour oil into a deep pan about 1-2 inches deep, and heat over medium heat until it reaches 350°F (175°C).
  2. Prepare the Tortillas: Prick each tortilla with a fork to prevent puffing while frying. Set aside.
  3. Fry the Tortillas: Carefully fry each tortilla in hot oil for 30 seconds per side until golden brown.
  4. Dredge in Cinnamon Sugar: Immediately dredge fried tortillas in a mixture of brown sugar and ground cinnamon.
  5. Shape and Cool the Tortillas: Place fried tortillas between upside-down muffin cups to cool and hold shape.
  6. Prepare the Pumpkin Filling: Beat together cream cheese and heavy cream, then incorporate pumpkin puree and other filling ingredients.
  7. Fill the Tortillas: Generously spoon or pipe the filling into the cooled taco shells.
  8. Whip the Topping: Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  9. Pipe the Whipped Cream: Use a piping bag to pipe whipped cream over the pumpkin filling.
  10. Final Touch and Serve: Sprinkle remaining cinnamon sugar over finished tacos before serving.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store uneaten tacos in an airtight container, keeping whipped topping separate to maintain its texture.

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