Description
Delightful tacos that combine the comforting flavors of pumpkin pie with a whimsical twist, perfect for autumn gatherings.
Ingredients
Scale
- 6 8-inch Tortillas
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/3 cup Butter (melted)
- 4 oz Cream Cheese (softened)
- 1/4 cup Powdered Sugar
- 3/4 cup Canned Pumpkin Puree
- 1/2 tsp Pure Vanilla Extract
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- Pecans (chopped) for garnish
Instructions
- Preheat your oven to 400°F.
- Using a cookie cutter, cut 3-4 rounds from each tortilla shell.
- Stir together the granulated sugar and ground cinnamon on a plate.
- Lightly stab the tortillas with a fork to prevent air bubbles.
- Brush both sides of the tortilla rounds with melted butter and coat in the cinnamon-sugar mixture.
- Flip a muffin tin upside down and place the coated tortillas in between the muffin cups.
- Bake the tacos for 10 minutes until golden brown.
- While the shells cool, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- In another bowl, mix cream cheese and powdered sugar until smooth, then add pumpkin puree, vanilla, and pumpkin pie spice.
- Spoon or pipe the pumpkin filling into the cooled taco shells.
- Top each taco with whipped cream and chopped pecans.
Notes
These tacos can be prepared ahead of time with the shells and filling stored separately. For a crispier shell, consider using an air fryer.
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg