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–+ servings
pumpkin spice tacos

Pumpkin Pie Tacos

The Crispy Chef
Pumpkin Pie Tacos are a fun and delicious twist on the classic pumpkin pie. Featuring a crispy, cinnamon-sugar-coated taco shell filled with creamy spiced pumpkin filling and topped with whipped cream, toasted pecans, and maple syrup, these handheld treats are perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6
Calories 280 kcal

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

Flour tortillas hold their shape best, but gluten-free options like almond flour tortillas work too.
To prevent soggy tacos, assemble them right before serving.
Store taco shells in an airtight container at room temperature for up to 2 days. Keep the filling refrigerated for up to 4 days.

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSodium: 150mg
Keyword Fall Desserts, Handheld Pumpkin Pie, Pumpkin Pie Tacos, Pumpkin Spice, Thanksgiving dessert
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!