Description
Indulge in the delightful fusion of flavors with these Pumpkin Pie Tacos, featuring crispy tortilla shells filled with a creamy pumpkin pie filling and topped with whipped cream. Perfect for fall celebrations!
Ingredients
Scale
- For the Taco Shells:
- 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
- For the Pumpkin Pie Filling:
- 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
Instructions
- 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.
- 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.
- 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.
- 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!
Notes
These tacos are a fun and unique twist on traditional pumpkin pie, perfect for autumn gatherings or holiday celebrations!
- Prep Time: 20 minutes
- Cook Time: 10 minutes