Seriously, pumpkin pie tacos are the crazy mashup I never knew I needed in my life. Was in the kitchen last weekend experimenting with leftover pumpkin pie filling and BAM – this idea just hit me. Why not stuff that creamy pumpkin goodness into a crispy taco shell? Sounds weird, right? Trust me, these pumpkin pie tacos are ridiculously good. The contrast between the spiced pumpkin filling and the crunchy taco shell creates this perfect bite that’ll have you wondering why you’ve been eating regular pumpkin pie all these years. The best part? They’re super easy to make and perfect for fall gatherings when you want something different than the usual pumpkin desserts. Keep reading to find out how to make these little pieces of heaven.
Why You’ll Love This Pumpkin Pie Tacos Recipe
Ever had pumpkin pie that’s just…boring? Same old thing every Thanksgiving? These pumpkin pie tacos solve that problem big time. They give you all those familiar fall flavors but in a fun handheld format that’s way more exciting.
My sister-in-law actually laughed when I told her I was making pumpkin tacos for dessert last fall. She’s super traditional about holiday food. But after one bite, she grabbed another and said “OK fine, you win.” Now she requests them every year!
What’s awesome about these pumpkin spice tacos is how customizable they are. Want more cinnamon? Go for it. Rather use graham cracker taco shells instead of regular ones? Totally works. Prefer a dollop of maple whipped cream instead of regular? Delicious upgrade.
And honestly, they’re perfect for parties because people can add their own toppings. Plus they’re way easier to eat while mingling than a whole slice of pie. Get ready to make your new favorite fall dessert!
Ingredients For Perfect Pumpkin Pie Tacos
For The Taco Shells
- 6 small flour tortillas (the 6-inch ones work best here cuz they’re the perfect size)
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tsp cinnamon
I recommend using flour tortillas instead of corn for this recipe. They hold the shape better and have a more neutral flavor that complements the sweet filling. If you’re gluten-free, try almond flour tortillas instead – they add a nice nutty flavor that works with the pumpkin.
For The Pumpkin Filling
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling – more on that difference below)
- 1/2 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup heavy cream
Always go for real pumpkin puree in the can rather than the pre-mixed pie filling. This gives you control over the sweetness and spice levels. If you’re watching calories, you can substitute the heavy cream with evaporated milk, but the filling won’t be quite as rich.
For The Toppings
- 1 cup whipped cream (homemade is way better than store-bought here)
- 1/4 cup chopped pecans, toasted
- 2 tbsp maple syrup
- Cinnamon for dusting
- Optional: crushed graham crackers for sprinkling
The toppings really make these pumpkin tacos special. You can easily adjust for dietary needs – like using coconut whipped cream for a dairy-free version. The toasted pecans add a necessary crunch that balances the soft filling. Don’t skip toasting them – makes a huge difference in flavor.
How to Make Pumpkin Pie Tacos
Step 1: Prepare The Taco Shells
- Preheat your oven to 375°F.
- Mix the sugar and cinnamon in a small bowl.
- Brush both sides of each tortilla lightly with melted butter.
- Sprinkle the cinnamon-sugar mixture evenly on both sides.
- Drape the tortillas over the bars of your oven rack, forming a taco shape. (If this seems too tricky, you can also use a muffin tin turned upside down – just place the tortillas between the cups)
- Bake for 8-10 minutes until they’re golden and crisp. You’ll know they’re done when the edges start to darken slightly and they hold their shape.
- Let them cool completely on a wire rack. They’ll get crispier as they cool.
Don’t overfill your oven with too many shells at once – they need space to form properly. And watch them carefully! These can go from perfect to burnt super fast.
Step 2: Make The Pumpkin Filling
- In a medium saucepan, combine the pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt.
- Cook over medium heat for about 5 minutes, stirring frequently until the mixture is heated through and the sugar dissolves completely.
- Remove from heat and stir in the heavy cream until fully incorporated.
- Let the filling cool for about 15 minutes. It’ll thicken a bit as it cools, which is exactly what you want.
The key here is cooking the pumpkin mixture before adding the cream. This concentrates the flavors and removes some moisture so your tacos won’t get soggy. The filling should be thick enough to mound on a spoon without running off.
Step 3: Assemble Your Pumpkin Pie Tacos
- Once your shells and filling have cooled to room temp, spoon about 2-3 tablespoons of the pumpkin mixture into each taco shell.
- Top with whipped cream.
- Sprinkle with toasted pecans.
- Drizzle with maple syrup.
- Dust with a little cinnamon or sprinkle with crushed graham crackers if using.
- Serve immediately for best results.
Don’t assemble these too far in advance or the shells will get soggy. If you need to prep ahead, keep the shells and filling separate until just before serving.
Amazing Variations of Pumpkin Pie Tacos
Chocolate Pumpkin Pie Tacos
Add 1/4 cup mini chocolate chips to the filling and drizzle with chocolate sauce instead of maple syrup. The chocolate-pumpkin combo is seriously addictive.
Low Carb Pumpkin Pie Tacos
Use low carb tortillas, substitute the brown sugar with a monk fruit sweetener, and top with sugar-free whipped cream. You’ll still get all the fall flavors without the carb overload.
Churro Pumpkin Pie Tacos
Double the cinnamon-sugar coating on your shells and add a dash of cayenne for a Mexican-inspired twist. Top with cinnamon whipped cream for extra flavor impact.
Apple Pumpkin Pie Tacos
Mix 1/2 cup of finely diced sautéed apples into your pumpkin filling for added texture and flavor. This combo gives you the best of both fall pie worlds.
Pumpkin Cheesecake Tacos
Mix 4 oz of softened cream cheese into your filling for a cheesecake-like version. These are richer but incredibly decadent. You could even link this to a Mini Cheesecake Recipe for inspiration.
Pumpkin Pie Tacos
Equipment
- Oven
- Small bowl
- Pastry brush
- Wire rack
- Medium saucepan
- Spoon
- Muffin tin (optional)
Ingredients
For The Taco Shells:
- 6 small flour tortillas 6-inch size
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tsp cinnamon
For The Pumpkin Filling:
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup heavy cream
For The Toppings:
- 1 cup whipped cream
- 1/4 cup chopped pecans toasted
- 2 tbsp maple syrup
- Cinnamon for dusting
- Optional: crushed graham crackers for sprinkling
Instructions
- Prepare The Taco Shells
- Preheat the oven to 375°F.
- Mix sugar and cinnamon in a small bowl.
- Brush both sides of each tortilla with melted butter and sprinkle with the cinnamon-sugar mixture.
- Drape tortillas over the oven rack bars to form taco shapes or use an upside-down muffin tin.
- Bake for 8-10 minutes until golden and crisp. Let cool completely on a wire rack.
- Make The Pumpkin Filling
- In a medium saucepan, combine pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt.
- Cook over medium heat for 5 minutes, stirring frequently, until the sugar dissolves.
- Remove from heat and stir in heavy cream. Let cool for 15 minutes.
- Assemble The Tacos
- Spoon 2-3 tablespoons of pumpkin filling into each cooled taco shell.
- Top with whipped cream, toasted pecans, and a drizzle of maple syrup.
- Dust with cinnamon or sprinkle with crushed graham crackers if desired. Serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I eat 7 day old pumpkin pie?
Probably not the best idea. The FDA recommends eating refrigerated pumpkin pie within 3-4 days. These pumpkin pie tacos are actually best eaten immediately after assembly, though you can store the shells and filling separately. Keep the filling refrigerated for up to 4 days and reheat slightly before assembling. The shells can be stored in an airtight container at room temp for 2-3 days.
Is canned pumpkin the same as pie filling?
Nope, they’re definitely different products. Canned pumpkin (sometimes labeled “100% pure pumpkin”) contains only pumpkin with no added ingredients. Pumpkin pie filling already has spices, sugar, and other ingredients mixed in. For this pumpkin tacos recipe, you want plain canned pumpkin so you can control the spice level and sweetness yourself. Using pie filling would make these way too sweet and might throw off the texture.
What happened to cause the pumpkin pie to weep after it was baked?
Weeping (where liquid separates from the filling) usually happens from overbaking or baking at too high a temperature. With our pumpkin taco filling, you might see some liquid separation if you cook it too long or too hot. Just cook it gently and stir frequently. If you do see separation, simply whisk it back together off the heat until smooth.
What’s the difference between a jack o lantern and a pie pumpkin?
Big difference! Jack o lantern pumpkins (the big orange ones for carving) have watery, stringy flesh that doesn’t taste great. Pie pumpkins (also called sugar pumpkins) are smaller, sweeter, and have dense, smooth flesh that’s perfect for cooking. If you’re making pumpkin pie tacos from scratch instead of using canned, definitely hunt down pie pumpkins. The flavor is so much better.
Are pie pumpkins just small pumpkins?
Not exactly. While pie pumpkins are smaller than carving pumpkins, it’s not just about size. Pie pumpkins have been specifically bred to have sweeter, less stringy flesh with a higher sugar content. They also contain less water, which makes for better baking. For this recipe though, canned pumpkin works perfectly and saves tons of time.
Storage and Make-Ahead Tips
These pumpkin tacos are best enjoyed fresh, but I get that sometimes you need to prep ahead. Here’s how to handle that:
- Make the filling up to 3 days ahead and store it in the fridge in an airtight container.
- Prepare the taco shells up to 2 days in advance and keep them in an airtight container at room temperature.
- Store components separately and assemble right before serving to prevent soggy shells.
- If you have leftover filling, it’s amazing stirred into oatmeal or spread on toast the next morning!
I don’t recommend freezing either component – the shells won’t stay crispy and the filling texture gets weird after thawing.
Perfect Pairings for Your Pumpkin Pie Tacos
Want to make these part of a larger dessert spread? They pair beautifully with:
- Hot apple cider or pumpkin spice lattes
- Vanilla ice cream on the side
- A classic pumpkin pie for traditionalists
- Other handheld desserts like Samoa Pie cut into bars
For a full-on fall dessert taco bar, you could also offer apple pie filling and pecan pie filling alongside the pumpkin, with various toppings so people can customize their own dessert tacos.
Final Thoughts on These Amazing Pumpkin Pie Tacos
Made these pumpkin pie tacos for my kid’s fall birthday party last year, and honestly, it was the first time I saw adults fighting over the desserts more than the kids! There’s something about handheld desserts that just brings out everyone’s inner child.
What I love most about this recipe is how it balances the traditional flavors we all expect in fall with a completely unexpected presentation. It’s familiar but new at the same time. My grandma was super skeptical (she’s made the same pumpkin pie recipe for 50+ years) but even she had to admit these were delicious.
Whether you’re looking to shake up your Thanksgiving dessert tradition or just want a fun fall treat for a regular Tuesday night, these pumpkin tacos hit the spot. They’re easy enough for beginners but interesting enough for experienced bakers looking for something different.
So grab some tortillas, open that can of pumpkin that’s been sitting in your pantry, and get cooking. Your family’s about to have a new favorite fall tradition! And if you make these pumpkin pie tacos, drop a comment below – I’d love to hear how they turned out and any creative twists you added to make them your own.