Pumpkin Pie Tacos
Enjoy a fun twist on a classic dessert with these delicious pumpkin pie tacos featuring creamy pumpkin filling and crispy tortilla shells.
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.
Notes
For a festive touch, sprinkle some crushed graham crackers on top of the whipped cream before serving.