These Pumpkin Pie Tacos are a fun and delicious pumpkin dessert with a crisp cinnamon-sugar shell and a silky pumpkin filling—an ideal treat for autumn.
Easy Pumpkin Pie Tacos Recipe
This creative recipe is a hit with both kids and adults. The process is playful and hands-on—kids love helping shape the shells and then taste-testing the finished tacos. While you bake and assemble them, your kitchen will fill with the warm, comforting aromas of pumpkin and cinnamon.
The filling blends smooth pumpkin puree with cream cheese for richness and structure. A bit of instant vanilla pudding mix deepens the flavor and helps the filling hold its shape. These are so addictive you may want to double the recipe. They make an excellent Thanksgiving dessert or a cozy fall party treat.
Why You’ll Love These Pumpkin Pie Tacos
- Budget-friendly. Simple pantry ingredients keep the cost low.
- Seasonal flavor. Pumpkin and cinnamon create classic fall warmth.
- Party-ready. These attractive mini desserts are great for gatherings and easy to serve.
Recipe Ingredients
All ingredients are common year-round items, usually found in the baking aisle or near tortillas:
- Mini/flour tortillas: Flour tortillas hold their shape better when baked than corn tortillas.
- Butter: Melted butter helps the cinnamon sugar stick and promotes golden color.
- Cinnamon sugar & white sugar: Cinnamon sugar coats the shells; white sugar sweetens the filling.
- Cream cheese: Adds richness and helps the filling maintain structure.
- Pure pumpkin puree: Use plain pumpkin (not pumpkin pie filling), canned or homemade.
- Pumpkin pie spice: Or substitute ground cinnamon and a pinch of nutmeg.
- Vanilla extract: Enhances the overall flavor.
- Vanilla instant pudding mix: Add the dry mix directly to the filling for texture and flavor—do not prepare it with milk.
- Whipped cream (optional): A classic topping to finish each taco.
How To Make Pumpkin Pie Tacos
Follow these steps for crisp shells and a creamy filling. For best results, preheat the oven to 350°F (175°C) and have softened cream cheese and melted butter ready.
- Prepare the shells: Brush each tortilla with melted butter, shake off excess, then press both sides into cinnamon sugar to coat.
- Shape and bake: Fold each coated tortilla into a taco shape and position them over the inverted cups of a muffin tin so they hold their form. Bake about 15 minutes, or until lightly golden. Work in batches as needed and let the shells cool completely before filling.
- Make the filling: In a bowl, beat together softened cream cheese, pumpkin puree, vanilla, sugar, instant vanilla pudding mix, and pumpkin pie spice until smooth.
- Fill the tacos: Spoon the filling into a piping bag or a zip-top bag with the corner cut off and pipe the mixture into cooled shells.
- Garnish and serve: Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice if desired, and serve immediately to keep shells crisp.
Tips for Success
- Assemble just before serving. Keep shells and filling separate until ready to serve to preserve crispness.
- Optional frying. For a different texture, deep fry tortillas until golden, then shape them with tongs while hot.
- Cool shells fully. Let shells cool completely so the filling stays firm and doesn’t melt.
- Chill the filling. Refrigerate the pumpkin filling for at least an hour to let flavors meld and to make piping easier.
- Extra garnish ideas. Toasted pecans, a drizzle of caramel, or a dusting of extra cinnamon make lovely finishing touches.
Proper Storage
Store the prepared pumpkin filling in an airtight container in the refrigerator for up to 3 days. Keep baked shells at room temperature in an airtight container for 1–2 days. Do not store assembled tacos overnight, as the shells will soften and lose their crisp texture.
More Pumpkin Pie Desserts
- Pumpkin Pie Cupcakes
- Best Pumpkin Pie
- Pumpkin Pie Cookies
- No Bake Pumpkin Pie
- Pumpkin Pie Dip
- Pumpkin Pie Bars
Pumpkin Pie Tacos
Rate
Ingredients
- 12 street taco tortillas
- 1/2 cup unsalted butter, melted
- 1 cup cinnamon sugar
- 1 8-ounce package cream cheese, softened
- 1 15-ounce can pumpkin puree
- 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°F (175°C).
- Dip each tortilla in melted butter and shake off excess.
- Coat both sides with cinnamon sugar.
- Place the tortilla over two inverted muffin cups to create a taco shape; work in batches as needed.
- Bake for 15 minutes or until lightly golden. Let shells cool completely.
- In a bowl, combine softened cream cheese, pumpkin puree, vanilla, sugar, instant pudding mix, and pumpkin pie spice. Mix until smooth.
- Transfer filling to a piping bag or zip-top bag with a corner cut off and pipe into cooled shells.
- Top with whipped cream and a sprinkle of cinnamon, if desired. Serve immediately.
Notes
- These are best served fresh. Store shells and filling separately until ready to assemble.
- Use pure pumpkin puree (not pumpkin pie filling).
- Substitute ground cinnamon for pumpkin pie spice if preferred.
Nutrition
| Carbohydrates: 24 g
| Protein: 2 g
| Fat: 14 g
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