Pumpkin Pie Tacos
User Reviews
5
Pumpkin Pie Tacos
Description
In Pumpkin Pie Tacos, small rounds cut from tortillas are softened briefly before being draped over a microwave rack and baked at 350°F to form taco shell shapes. The shells come out golden and lightly crisped, providing a small handheld vessel for sweet fillings.
The filling blends pumpkin puree with sugar, vanilla, pumpkin pie spice, and a cinnamon dash, offering a smooth sweet-spiced pumpkin flavor inside the crisp shell. The cream topping is whipped heavy cream sweetened with sugar and vanilla until stiff peaks form, adding a light and fluffy contrast.
Garnishing with pecans brings a crunchy texture to complement the soft filling and shells. The tacos can be refrigerated for a couple of hours to soften the shells slightly according to preference, balancing crispness with easier bite.
This dish serves as a fun and festive seasonal treat combining pumpkin pie flavors in taco form. Preheating and baking the shells properly guarantees the right shape and crispness, essential for handling and presentation.
Ingredients
- 3 medium tortilla
for the pumpkin filling-
- 1/3 cup pumpkin
- 1 1/2 tablespoons sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- dash cinnamon
for the cream-
- 1/2 cup heavy cream
- 2 tablespoons sugar
- plash vanilla
- pecans for garnish
Instructions
- Lay tortillas together in a stack. Using a 2-inch glass, cut 3 circles out of each tortilla, creating 9 rounds. Microwave for about 30 seconds to soften. Drape onto microwave oven rack evenly to create taco shape. Using the Easy Convect function, preheat oven using the baked goods function at 350 degrees for 5 minutes. Press start to preheat.
- Once preheated, place tortillas and rack into oven and press start. Bake for the 5 minutes or until shells are golden brown. Remove from oven and cool 1 minute before removing from rack to cool completely.
- For the filling, stir all ingredients together until smooth and combined.
- For the cream, whip all ingredients together until stiff peaks form.
- To assemble, place about 1 tablespoon of pumpkin into each taco and top with whipped cream. Top with pecans. Serve.
Notes
- Refrigerate assembled tacos about 2 hours before serving to soften the shell slightly and reduce crunchiness.
- Ensure tortillas are microwaved briefly before baking so they can be shaped without cracking.
- Bake shells on a microwave-safe rack at 350°F to achieve even golden browning and hold the taco shape.
- Use fresh whipped cream with stiff peaks to contrast smooth pumpkin filling and crisp shells.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9mini tacos
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 74mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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