Ingredients
Scale
Taco Shells
- 6 (8-inch) tortillas (makes about 18-24 rounds)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup butter, melted
Pumpkin Pie Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish
- Chopped pecans (optional)
- Ground cinnamon for sprinkling
Instructions
Making the Taco Shells
- Preheat your oven to 400°F (200°C).
- Using a cookie cutter (4 to 4.5 inches in diameter), cut 3-4 rounds from each tortilla. This will yield approximately 20 taco shells.
- Mix the sugar and cinnamon on a plate.
- Gently stab the tortilla rounds 4-5 times with a fork to prevent air bubbles during baking.
- Brush both sides of each tortilla with melted butter and coat them in the cinnamon-sugar mixture.
- Flip a muffin tin upside down and drape the tortilla rounds between the muffin cups to create a taco shape.
- Bake for about 10 minutes or until the shells are lightly golden and crispy. Remove from the oven and let them cool on the pan.
Preparing the Whipped Cream
- In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
- Beat with a mixer until stiff peaks form. Set aside.
Making the Pumpkin Pie Filling
- In a large bowl, beat the cream cheese and powdered sugar with an electric mixer on medium-high speed until smooth and creamy.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully combined and fluffy.
Assembling the Pumpkin Pie Tacos
- Evenly spoon or pipe the pumpkin filling into the cooled taco shells.
- Top each taco with a generous dollop of whipped cream.
- Sprinkle with a touch of ground cinnamon and a few chopped pecans for garnish, if desired.
- Serve immediately and enjoy the perfect blend of crispy, creamy, and spiced flavors!
Notes
- Cutting Tortillas: Use a sturdy cookie cutter to ensure clean, even rounds. If you don’t have a cookie cutter, a wide-mouth glass can work in a pinch.
- Preventing Air Bubbles: Don’t skip piercing the tortillas with a fork. This simple step ensures that your shells bake evenly without puffing up.
- Whipped Cream Consistency: Be careful not to overbeat the whipped cream, as it can turn into butter. Stop as soon as stiff peaks form.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes