Pumpkin Pie Tacos Recipe
Introduction
These Pumpkin Pie Tacos are a fun and festive twist on a classic fall dessert. Easy to assemble and perfect for parties or a cozy treat, they combine spiced pumpkin filling with soft mini tortillas for a delightful bite.
Ingredients
- Mini tortillas
- Pumpkin filling
- Whipped cream
Instructions
- Step 1: Warm the mini tortillas slightly to make them pliable and easy to fold.
- Step 2: Spoon a generous amount of pumpkin filling into each tortilla.
- Step 3: Fold the tortillas gently to create taco shapes and top with whipped cream before serving.
Tips & Variations
- Try adding a sprinkle of cinnamon or nutmeg on top for extra warmth and flavor.
- Use graham cracker crumbs inside or as a topping to mimic the traditional pie crust texture.
- For a richer taste, mix a bit of cream cheese into the pumpkin filling before assembling.
Storage
Assemble these tacos fresh for best results. If you have leftovers, store the pumpkin filling separately in an airtight container in the refrigerator for up to 3 days. Reheat gently and fill fresh tortillas just before serving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized tortillas instead of mini tortillas?
Yes, but mini tortillas are recommended for a bite-sized dessert that’s easy to handle. Regular tortillas may be too large to fold easily and serve as tacos.
Is it possible to make pumpkin filling from scratch?
Absolutely! You can make pumpkin filling by combining cooked pumpkin puree with sugar, spices like cinnamon and nutmeg, eggs, and evaporated milk, then baking it until set, just like traditional pumpkin pie filling.
PrintPumpkin Pie Tacos Recipe
Delight in a creative twist on dessert with these Pumpkin Pie Tacos. Mini tortillas are filled with a luscious pumpkin pie filling and topped with a dollop of whipped cream for a fun and festive treat perfect for autumn gatherings or a unique holiday dessert.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 mini pumpkin pie tacos
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
For the Tacos
- Mini tortillas – 8 small
For the Pumpkin Filling
- Pureed pumpkin – 1 cup (canned or fresh)
- Sweetened condensed milk – 1/2 cup
- Brown sugar – 1/3 cup
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1/2 teaspoon
- Ground nutmeg – 1/4 teaspoon
- Salt – 1/4 teaspoon
- Vanilla extract – 1 teaspoon
- Egg – 1 large
For the Topping
- Whipped cream – 1 cup, for serving
Instructions
- Prepare the Pumpkin Filling: In a medium bowl, combine pureed pumpkin, sweetened condensed milk, brown sugar, cinnamon, ginger, nutmeg, salt, vanilla extract, and the egg. Mix well until all ingredients are fully incorporated and the mixture is smooth.
- Warm the Mini Tortillas: Lightly warm the mini tortillas in a dry skillet over medium heat for about 10-20 seconds on each side until pliable but not crispy, so they fold easily without breaking.
- Fill the Tacos: Spoon a generous amount of the pumpkin filling into each warmed tortilla, spreading it evenly but leaving some space on the edges for easy handling.
- Serve with Toppings: Top each filled tortilla with a dollop of whipped cream. Serve immediately for best texture and flavor.
Notes
- You can prepare the pumpkin filling a day ahead and refrigerate until ready to assemble.
- For extra crunch, consider lightly toasting the edges of the tortillas before filling.
- Use fresh whipped cream or store-bought for convenience.
- Adjust spices to taste for a more or less pronounced autumn flavor.
- Mini tortillas are often found in the refrigerated or bakery section of the grocery store.
Keywords: Pumpkin Pie, Pumpkin Tacos, Mini Tacos, Fall Dessert, Thanksgiving Dessert, Holiday Dessert, Easy Pumpkin Recipes
