Pumpkin Pie Tacos
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Pumpkin Pie Tacos are made with a crunchy taco shell coated in cinnamon and sugar then filled with a pumpkin cream cheese filling and topped with whipped cream for the ultimate fall dessert.
Pumpkin Pie Tacos Are A Must Have for Fall
While traditional tacos are to be enjoyed on Tuesday, pumpkin pie tacos can be enjoyed anytime!
Not only are these special tacos sweet, they are delicious and filled with the flavors of fall. They are easy to make and would make a great dessert option for any Fall gathering including Thanksgiving.
Want another Fall recipe? Try our Mini Pumpkin Cheesecakes, 4-Ingredient Pumpkin Dip, or 3-Ingredient Pumpkin Donuts
Why You’ll Love This Recipe
- It is easy to make – Follow our step-by-step instructions to make your very own dessert taco
- It is delicious – These tacos are so good, you’ll have a hard time eating just one.
- They are perfect for Fall – what is better than pumpkin during the fall season?
What You Need to Make Pumpkin Pie Tacos
- Mini Tortillas
- Butter
- Cinnamon Sugar – You can make your own with a 1:1 ratio of cinnamon and sugar mixed in a bowl
- Cream Cheese – Can use low fat or fat free
- Pure Pumpkin– Not pumpkin pie filling
- Vanilla – I prefer pure vanilla extract
- Sugar – White granulated sugar, can also use stevia
- Vanilla Instant Pudding Mix – The Jello brand or Ghirardelli are my favorites
- Pumpkin Pie Spice – You can make your own homemade pumpkin spice
- Whipped Cream – optional but pairs perfectly with the pumpkin
Helpful Tips
- 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.
Pumpkin Pie Tacos
Ingredients
- 12 mini tortillas I use the street taco size
- 1 stick ½ cup of unsalted butter, melted
- 1 cup cinnamon sugar
- 8 ounces cream cheese softened
- 1 15 ounce can pure pumpkin
- 1 teaspoon vanilla
- 2 Tablespoons sugar
- 1 Tablespoon vanilla instant pudding mix
- 1 teaspoon pumpkin pie spice
- Whipped cream for topping optional
Instructions
- Preheat oven to 350 degrees.
- Dip your tortilla in the butter and shake off any excess.
- Place the tortilla in the cinnamon sugar mixture.
- Place the tortilla in between 2 cups of an upside down muffin tin.
- Repeat with however many your size muffin tin can hold, you will have to do this in batches.
- Place the pan in the oven for 15 minutes.
- Repeat with all 12 tortillas.
- Set the tortillas aside to cool.
- In a mixing bowl combine the softened cream cheese, pumpkin, vanilla, sugar and instant pudding mix.
- Transfer the pumpkin pie filling to a piping bag or ziploc bag with the tip cut off.
- Pipe the filling into the cooled shells.
- Top with whipped cream and a sprinkle of cinnamon if you like.
- Serve and enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
