Pumpkin Pie Tacos

Pumpkin pie tacos are a fun and festive twist on the classic pumpkin pie, combining the flavors of autumn with the playful shape of tacos. Perfect for Halloween or Thanksgiving gatherings, these sweet treats are sure to impress family and friends.

Ingredients

• 1 package taco-sized flour tortillas
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup melted butter
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Topping:

• Whipped cream
• Ground cinnamon or pumpkin pie spice

Directions

1. Prepare the Taco Shells:

• Preheat your oven to 375°F (190°C).
• In a bowl, mix the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the mixture resembles wet sand.
• Lightly brush the flour tortillas with melted butter. Place them over the racks of your oven, forming a taco shape. Bake for 8-10 minutes, or until crispy and golden. Allow them to cool completely.

1. Prepare the Pumpkin Pie Filling:

• In a large mixing bowl, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk until smooth and well combined.

1. Assemble the Tacos:

• Spoon the pumpkin pie filling into a piping bag or a plastic bag with the corner cut off. Pipe the filling into the cooled taco shells, smoothing it out as you go.

1. Top and Serve:

• Top each pumpkin pie taco with a dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice.
• Serve immediately and enjoy this delightful fusion of flavors!

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6

Variations

• For added flavor, mix in some chopped pecans or walnuts into the pumpkin filling.
• Substitute the whipped cream with a cream cheese frosting for a richer taste.
• Experiment with flavored tortillas, such as cinnamon or whole wheat.

Storage/Reheating

These pumpkin pie tacos are best enjoyed fresh. If you have leftovers, store the taco shells and filling separately in airtight containers in the refrigerator for up to 2 days. Reassemble before serving.

10 FAQs

1. Can I use homemade pumpkin puree?
   Yes, homemade pumpkin puree works great, just make sure it’s well-drained.
2. What if I don’t have taco-sized tortillas?
   You can cut larger tortillas into smaller rounds and form them into taco shapes.
3. Can I make these ahead of time?
   You can prepare the filling a day ahead and assemble the tacos just before serving.
4. What can I use instead of heavy cream?
   You can substitute with coconut cream or a non-dairy cream alternative.
5. How do I make the taco shells crispy?
   Ensure they are baked until golden and allow them to cool completely before filling.
6. Can I freeze the filling?
   Yes, the filling can be frozen for up to a month. Thaw and re-whisk before using.
7. What toppings can I add?
   Besides whipped cream, consider adding caramel sauce or chocolate drizzle.
8. Is this recipe gluten-free?
   To make it gluten-free, use gluten-free tortillas and graham cracker crumbs.
9. How do I store leftover tacos?
   Store the filling and taco shells separately to prevent sogginess.
10. What is the best way to serve these tacos?
    Serve them chilled or at room temperature for the best flavor.

Conclusion

Pumpkin pie tacos offer a unique and festive way to enjoy the classic flavors of pumpkin pie in a fun, portable format. With their crispy taco shells and creamy pumpkin filling, they make a delightful dessert for any fall gathering. Try these out for your next celebration and watch them disappear!

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