Pumpkin Pie Dessert Tacos
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Pumpkin Pie Dessert Tacos
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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.
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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
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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 Information
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Calories
226kcal
(11%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
130mg
(5%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
6008IU
(120%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 130mg | 5% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 6008IU | 120% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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