4.5 from 6 votes
Pumpkin Pie Tacos Recipe
Pumpkin pie tacos are a unique twist on the classic Thanksgiving dessert. These tasty treats feature a delicious combination of crispy fried tortilla shells filled with a creamy spiced pumpkin and cream cheese mixture. Topped with a dollop of cool whip, these dessert tacos are sure to impress your guests. Whether you're looking for a creative dessert option for your Thanksgiving feast or simply want to try something different, these pumpkin pie tacos are a must-try.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 tacos
Calories: 253 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Shells:
- oil for frying
- 10 street taco-sized tortillas
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Pumpkin Filling:
- 1 8 ounce package cream cheese
- 1/2 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 cup confectioners sugar
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Topping:
- 3/4 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
Instructions
- Heat the oil in a deep pan. Prick the tortillas with a fork to prevent them from puffing up.
- Cook a tortilla for 30 seconds, flip and fold in half, holding the tortilla open with tongs.
- Combine the brown sugar and cinnamon.
- Iimmediately dredge the fried tortillas in the sugar.
- Flip a muffin tin over and place the fried tortilla shells between the muffin cups. Repeat until all the tortillas are fried.
- Beat the cream cheese for 1 minute, then add the heavy cream and beat for another minute. Stir in the pumpkin, confectioner sugar, brown sugar, pumpkin pie spice, and vanilla.
- Spoon or pipe the pumpkin filling into the tortilla shells.
- Whip the cream until thick, then add the powdered sugar and vanilla and whip until stiff.
- Pipe the whipped topping on the pumpkin filling.
- You can sprinkle with any remaining cinnamon, brown sugar.
Cup of Yum
Notes
- Softened Cream Cheese - Ensure the cream cheese has softened before use. Take it out early so it can come up to room temperature and soften.
- Custom Tortillas - If you can't find the correct size, you can cut a large tortilla into a 4-inch circle with a 4-inch round cookie cutter.
- Tortilla Frying Tip - While frying the tortillas, if they start to puff up, prick them with a fork to "deflate" them again. If you didn't do that and have puffy taco shells, save them for when you make Puffy Tacos!
- Storing - Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
25mg
(8%)
Sodium
238mg
(10%)
Potassium
117mg
(3%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
2214IU
(44%)
Vitamin C
1mg
(1%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10tacos
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 238mg | 10% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 2214IU | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.