Pumpkin Pie Tacos: The Ultimate Pumpkin Pie Tacos Recipe
Introduction to Pumpkin Pie Tacos
Pumpkin pie tacos combine the comforting flavors of pumpkin pie with a fun taco twist! This delightful dessert is not only visually appealing but also offers a delicious taste that everyone will love. Perfect for fall gatherings or any occasion, these tacos are sure to impress your family and friends. Let’s dive into this exciting recipe that brings together the best of both worlds!
A Personal Story Behind My Pumpkin Pie Tacos Journey
Growing up, pumpkin pie was a staple at our family gatherings. I always cherished the warm, spiced aroma that filled the kitchen as my grandmother prepared her famous pie. One day, while brainstorming new dessert ideas, I thought, why not combine my love for tacos with that beloved pumpkin pie flavor? Thus, pumpkin pie tacos were born! This recipe is a tribute to those cherished memories and a way to create new ones with loved ones.
What Makes This Pumpkin Pie Tacos Recipe Special?
What sets this pumpkin pie tacos recipe apart is its delightful presentation and unique flavor combination. The crispy, sweet tortilla shells encase a creamy pumpkin filling, topped generously with whipped cream. The use of spices like cinnamon, ginger, and nutmeg adds warmth and depth, making each bite a celebration of fall. Plus, it’s an interactive dessert that encourages sharing and creativity in how you fill and top your tacos!
The Full Pumpkin Pie Tacos Recipe
Ingredients
- 6 large flour tortillas
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- Oil for frying
- 8 ounces cream cheese
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Prepare the Tortilla Shells: Start by heating oil in a deep frying pan over medium heat. Using a cookie cutter, cut the tortillas into 4 or 4.5-inch circles. Carefully fry each circle until light brown, which should take about 1-2 minutes. For added flavor, mix the light brown sugar with 1 teaspoon of ground cinnamon and coat each fried tortilla circle in this mixture. To shape the tortillas into shells, fold them in half and place them in an upside-down muffin tin to cool and maintain their shape.
- Make the Pumpkin Filling: In a mixing bowl, beat 8 ounces of cream cheese with 2 tablespoons of granulated sugar until smooth. Then, add 1 3/4 cups of pumpkin puree, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, and 1/8 teaspoon of nutmeg. Mix until all ingredients are well combined. Transfer this creamy mixture into a piping bag and refrigerate for about 30 minutes to firm up.
- Prepare the Whipped Topping: In another bowl, beat 1 cup of heavy whipping cream with 1 tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form. This should take about 4-5 minutes. Once ready, transfer the whipped cream to a piping bag for easy assembly.
- Assemble the Tacos: Once the tortilla shells are cool, carefully cut the tips off the piping bags filled with pumpkin filling and whipped cream. Fill each tortilla shell with the pumpkin filling, then generously top with whipped cream. For an extra festive touch, sprinkle some cinnamon on top, or even crushed graham crackers for a classic pumpkin pie garnish.
Serving Suggestions and Variations for Pumpkin Pie Tacos
These pumpkin pie tacos are wonderful on their own but can also be served with a side of caramel sauce for drizzling or even a scoop of vanilla ice cream for additional indulgence. If you want to explore variations, consider adding chocolate chips to the pumpkin filling or using flavored whipped cream, such as maple or chai. For a healthier twist, you can opt for whole wheat tortillas or a sugar-free whipped topping.
Frequently Asked Questions About Pumpkin Pie Tacos
Can I make the filling ahead of time? Yes! You can prepare the pumpkin filling a day in advance and store it in the refrigerator until you’re ready to assemble the tacos.
How do I store leftover tacos? If you have leftovers, store taco shells and filling separately in an airtight container in the fridge. Assemble them when ready to serve to keep the shells crisp.
Can I use different types of tortillas? Absolutely! While flour tortillas work best for this recipe, you can experiment with corn tortillas for a gluten-free option or even flavored tortillas for a fun twist.
Enjoy the delightful flavors of pumpkin pie in a fun taco form!
These pumpkin pie tacos are a wonderful way to celebrate the flavors of the season, bringing joy to every gathering!
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories per Serving: 380
Servings: 6
Pumpkin Pie Tacos
Equipment
- Deep frying pan For frying the tortilla shells.
- Muffin tin To shape the tortilla shells.
- Mixing bowls For preparing the filling and whipped topping.
- Piping bags For easy filling and topping.
Ingredients
Main Ingredients
- 6 large flour tortillas
- 0.67 cup light brown sugar
- 1 teaspoon ground cinnamon
- cup oil for frying
- 8 ounces cream cheese
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1.75 cups pumpkin puree
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 0.5 teaspoon vanilla extract
- none no alcoholic drinks allowed, please substitute with a non-alcoholic option
Instructions
- Heat oil in a deep frying pan over medium heat. Cut tortillas into circles and fry until light brown. Coat in sugar and cinnamon mix. Shape into shells in a muffin tin.
- Beat cream cheese and granulated sugar until smooth. Mix in pumpkin puree, vanilla extract, and spices. Refrigerate in piping bag.
- Beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Transfer to piping bag.
- Fill cooled tortilla shells with pumpkin filling and top with whipped cream. Garnish with cinnamon or crushed graham crackers.