Pumpkin Pie Tacos Ingredients
Flour tortillas
Sugar
Cinnamon
Butter
Heavy cream
Cream cheese
Vanilla
Powdered sugar
Pumpkin puree
Pumpkin Pie Spice
Standard Muffin Pan.
Tips for Success
Make sure that the cream cheese is at room temperature and has softened. So that it mixes well with the other ingredients.
Poke the tortillas with a fork to prevent bubbling.
Completely cover with cinnamon sugar mixture for the best flavor.
Cool taco shells before filling.
Use pure pumpkin instead of pumpkin pie filling.
You can keep it in an airtight container in the fridge for up to 3 days. Eventually, the shells will soften and become moist.
If you want shells to be crunchy, prepare them a day earlier, pumpkin pie filling, too. Before serving, make whipped topping and assemble tacos.
If you don´t have a round cookie cutter, you can cut circles with a glass and a knife.
Can tortilla shells be baked in the oven, instead of fried?
Yes, they can. Heat oil in a deep frying pan, on medium heat, then place a tortilla circle using tongs, turn it over after 5–6 seconds, and fold it in half to get a shell shape. Fry it until it gets light brown, then turn it over and repeat the procedure.
Ingredients
Taco Shells
6 8 inch Tortillas makes about 18-24 rounds
1/2 cup Granulated Sugar
1 tsp Ground Cinnamon
1/3 cup Butter melted
Pumpkin Pie Filling
4 oz cream cheese softened
1/4 cup powdered sugar
3/4 cup canned pumpkin puree
1/2 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice
Whipped Cream
1/2 cup Heavy Whipping Cream
2 Tablespoons Powdered Sugar
1/2 teaspoon Vanilla Extract
pecans for garnish chopped.
Instructions
Pre-heat oven to 400F. Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inch) to get about 20 shells.
Stir together the sugar and cinnamon in a plate. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.
Brush both sides of the tortillas with the melted butter, and coat the tortillas down into the cinnamon sugar mixture.
Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
While the tortilla shells are cooling, make the whipped cream. Beat together all the whipped cream ingredients with a mixer until stiff peaks form.
In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.
Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Then top with the whipped cream. Sprinkle with cinnamon and/or chopper pecans. Serve immediately and enjoy!
