Description
Mexican-inspired “pumpkin pie tacos” blend autumn’s warmth with classic taco magic, creating a delightful fusion of sweet and savory flavors. Crisp tortillas, spiced pumpkin filling, and creamy toppings invite you to savor this unexpected culinary adventure.
Ingredients
Scale
Taco Shells:
- 6 small flour tortillas
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup (60 milliliters) melted butter
Pumpkin Filling:
- 1 cup (240 grams) canned pumpkin puree
- ½ cup (120 milliliters) heavy cream
- ⅓ cup (65 grams) brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Garnish and Serving:
- Whipped cream
- Ground cinnamon, for garnish
Instructions
- Craft a velvety pumpkin mixture by whisking together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until perfectly smooth.
- Incorporate softened cream cheese into the pumpkin blend, creating a luxurious, creamy consistency. Refrigerate the filling to enhance its texture and flavor.
- Warm the oven to 375F (190C) and prepare a parchment-lined baking sheet for the taco shells.
- Transform ordinary flour tortillas into crisp, sweet shells by generously brushing both sides with melted butter.
- Create a fragrant cinnamon-sugar coating by thoroughly mixing granulated sugar and ground cinnamon.
- Dust each buttered tortilla completely with the aromatic cinnamon-sugar mixture, ensuring even coverage.
- Gently fold the seasoned tortillas into classic taco shapes, using foil balls to maintain their elegant curved form if needed.
- Bake the delicate shells for 8-10 minutes until they achieve a golden, crisp texture. Allow them to cool completely for optimal crunchiness.
- Carefully fill the cooled shells with the chilled pumpkin cream mixture, distributing it evenly.
- Embellish each taco with a cloud of whipped cream, then garnish with chopped pecans, a luxurious caramel drizzle, or an extra sprinkle of warming cinnamon.
Notes
- Swap cream cheese with dairy-free alternatives like coconut cream or cashew cream to make the recipe vegan-friendly.
- Toast pecans quickly in a dry skillet for enhanced nutty flavor before sprinkling on top of the tacos.
- Use corn tortillas instead of flour tortillas for a gluten-free version, ensuring they’re carefully crisped to maintain the taco structure.
- Experiment with warming spices like cardamom or allspice to elevate the pumpkin filling’s complexity and add unexpected depth to the dessert tacos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg