Pumpkin Pie Tacos

Why You’ll Love This Recipe

I love this recipe because it combines two classic favorites—pumpkin pie and tacos—into one delightful dessert. The cinnamon-sugar tortilla shells bake up perfectly crisp and hold the creamy pumpkin filling without getting soggy. These are easy to make, fun to serve, and totally customizable with toppings like caramel or chopped nuts. Plus, the pumpkin filling and whipped cream can be made ahead, so assembly is quick when it’s time to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Taco Shells

• 10–12 small flour tortillas

• 1/2 cup granulated sugar

• 1 tablespoon ground cinnamon

• 1/4 cup melted butter

Pumpkin Filling

• 1 cup canned pumpkin puree

• 1/2 cup heavy cream

• 1/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon vanilla extract

Whipped Cream

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

Directions

1. Make the Taco Shells
I preheat the oven to 400°F (200°C).
In a small bowl, I mix the granulated sugar and cinnamon.
I brush both sides of each tortilla with melted butter and sprinkle generously with the cinnamon sugar.
To shape the tacos, I drape each tortilla over two bars of the oven rack and bake for 8–10 minutes, or until they’re crisp and golden brown. I let them cool completely before filling.

2. Make the Pumpkin Filling
In a saucepan, I combine the pumpkin puree, heavy cream, both sugars, spices, and vanilla extract.
I cook over medium heat for 5–7 minutes, stirring constantly until the mixture thickens.
Once done, I remove it from heat and let it cool completely before using.

3. Make the Whipped Cream
In a mixing bowl, I whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
I refrigerate it until I’m ready to assemble the tacos.

4. Assemble the Tacos
Once the taco shells and filling are cool, I spoon the pumpkin mixture into each taco shell.
I top with a dollop of whipped cream and a light dusting of cinnamon.
If I’m feeling fancy, I sometimes add chopped pecans or a drizzle of caramel sauce.

Servings and Timing

• Servings: 10–12 tacos

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Cooling Time: 10 minutes

• Total Time: 40 minutes

Variations

Here are a few fun ways I like to change up these dessert tacos:

• Pecan Crunch: I sprinkle chopped toasted pecans on top for a nutty crunch.

• Caramel Drizzle: A drizzle of caramel adds richness and a gooey finish.

• Chocolate Twist: A sprinkle of mini chocolate chips or a thin layer of chocolate spread under the filling is a decadent surprise.

• Maple Flavor: A splash of maple syrup in the pumpkin filling adds a deep autumn flavor.

• Mini Version: I use mini tortillas for bite-sized treats, perfect for a dessert platter.

Storage/Reheating

Refrigerator:
I store leftover pumpkin filling and whipped cream separately in airtight containers for up to 3 days.

Taco Shells:
I keep the baked shells in a sealed container at room temperature for up to 2 days.

Freezer:
I don’t recommend freezing assembled tacos, but the filling can be frozen for up to 1 month and thawed before use.

Assembly Tip:
I always assemble just before serving to keep the shells crisp and fresh.

FAQs

Can I use premade taco shells?

Not for this recipe. I prefer using flour tortillas because they get that perfect crisp and cinnamon-sugar coating when baked.

Can I make the pumpkin filling ahead?

Yes, I often make the filling a day in advance and refrigerate it. It actually thickens nicely as it chills.

What size tortillas should I use?

I use small (fajita-sized) flour tortillas, about 6 inches in diameter. They fold and bake easily on the oven rack.

How do I keep the shells from getting soggy?

I make sure both the filling and shells are completely cool before assembling. I also avoid overfilling the tacos.

Can I use whipped topping instead of fresh whipped cream?

Yes, it works in a pinch, but I prefer the flavor and texture of freshly whipped cream.

Conclusion

These Pumpkin Pie Tacos are a playful and delicious way to celebrate fall flavors. I love how the spiced pumpkin filling pairs with the crisp cinnamon-sugar shell, and the fluffy whipped cream tops it all off perfectly. They’re eye-catching, easy to make, and a guaranteed crowd-pleaser. Whether I’m making them for a holiday party or a cozy dessert night, they never last long on the table.

Print