Easy Pumpkin Pie Tacos — A Fun Fall Dessert

If you love pumpkin spice desserts, these Easy Pumpkin Pie Tacos are about to become your new favorite fall treat. They combine the flavors of classic pumpkin pie with a playful taco twist, creating a handheld dessert that’s perfect for Thanksgiving, Halloween, or any cozy autumn gathering. Crunchy cinnamon-sugar shells cradle a creamy pumpkin filling, topped with whipped cream and a sprinkle of pecans — sweet, spiced, and utterly irresistible.

Why You’ll Love These Pumpkin Pie Tacos

• Fun and festive: These tacos bring a whimsical twist to traditional pumpkin pie.
• Quick and easy: No complicated pie crust or long baking times; the shells bake in about 10 minutes.
• Handheld dessert: Perfect for parties, potlucks, or family gatherings.
• Customizable toppings: Add pecans, chocolate drizzle, or caramel for extra flair.
• Kid-friendly: Everyone from little ones to adults will love these mini desserts.

Whether you’re looking for a unique Thanksgiving dessert or a simple fall treat, these pumpkin pie tacos are quick to make, visually stunning, and packed with cozy autumn flavors.

Easy Pumpkin Pie Tacos — A Fun Fall Dessert

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• Author: Dolly
• Total Time: 30 minutes
• Yield: 6 tacos

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Description

A fun fall dessert featuring crispy cinnamon-sugar taco shells filled with creamy pumpkin pie filling and topped with fluffy whipped cream for a playful twist on classic pumpkin pie.

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Ingredients

• 6 flour tortillas
• 2 tbsp melted butter
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup chopped pecans (optional)

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Instructions

1. Preheat oven to 350°F. Cut tortillas into circles or leave whole, brush with melted butter, and sprinkle with cinnamon sugar. Shape over muffin tin and bake 10 minutes. Cool completely.
2. Beat cream cheese until smooth, then add powdered sugar. Mix in pumpkin purée, vanilla, and pumpkin pie spice. Chill 10–15 minutes.
3. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Fill cooled taco shells with pumpkin filling and top with whipped cream and pecans. Serve immediately or refrigerate.

Notes

Cool shells fully before filling to avoid sogginess. Chill filling slightly for cleaner assembly.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients for Pumpkin Pie Tacos

To make these tacos, you’ll need ingredients for taco shells, pumpkin filling, and whipped cream topping.

Taco Shells

• 6 flour tortillas
• 2 tablespoons melted butter
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

Pumpkin Pie Filling

• 8 oz (226 g) cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup pumpkin purée
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans (optional)

Ingredient Notes & Substitutions

• Dairy-free: Use plant-based cream cheese and coconut or oat-based whipping cream.
• Lower sugar: Reduce powdered sugar in the filling to 1/4 cup; adjust to taste.
• Nut-free: Skip pecans or substitute with toasted oats for crunch.
• Pumpkin pie spice: If unavailable, mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ginger.

Step-by-Step Instructions

Step 1 – Prepare the Taco Shells

1. Preheat the oven to 350°F (175°C).
2. Cut tortillas into circles or use the whole tortilla folded over to fit in the muffin tin.
3. Brush tortillas with melted butter and sprinkle generously with cinnamon sugar.
4. Place the tortillas upside down in a muffin tin to form taco shapes.
5. Bake for 10 minutes, or until shells are crisp and lightly golden.
6. Let shells cool completely before filling.

Step 2 – Make the Pumpkin Pie Filling

1. In a medium bowl, beat softened cream cheese until smooth.
2. Add powdered sugar and continue to beat until fluffy.
3. Fold in pumpkin purée, vanilla extract, and pumpkin pie spice until fully combined.
4. Chill in the refrigerator for 10–15 minutes to set slightly.

Step 3 – Whip the Cream

1. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Taste and adjust sweetness if needed.

Step 4 – Assemble the Pumpkin Pie Tacos

1. Fill each cooled taco shell with pumpkin filling using a spoon or piping bag.
2. Top with whipped cream and sprinkle with chopped pecans or extra cinnamon.
3. Serve immediately, or refrigerate until ready to enjoy.

Pro Tips for Success

1. Use fresh, room-temperature cream cheese for the smoothest filling.
2. Cool shells completely before filling to prevent sogginess.
3. Chill filling slightly for easier scooping and neater tacos.
4. Customize your toppings with caramel, chocolate, or sprinkles for festive flair.
5. Bake extra shells — they keep well in an airtight container for a quick dessert later.

Flavor Variations

• Maple Pumpkin Pie Tacos: Add 1–2 tablespoons of maple syrup to the pumpkin filling.
• Chocolate-Dipped Shells: Dip cooled shells in melted chocolate before filling.
• Spiced Whipped Cream: Add a pinch of cinnamon or pumpkin pie spice to the whipped cream.
• Salted Caramel Topping: Drizzle caramel sauce over the whipped cream for a sweet-salty twist.

Serving Suggestions

• Serve on a festive fall platter with mini gourds or autumn leaves for presentation.
• Pair with hot apple cider, pumpkin spice latte, or coffee for a cozy dessert experience.
• Ideal for a kids’ party, Thanksgiving dessert table, or Halloween treat.

Storage and Freezing Instructions

• Refrigerate: Store assembled tacos in an airtight container for up to 2 days.
• Freeze: Store unassembled shells in a freezer-safe bag for up to 1 month. Fill with pumpkin cream and whipped cream only after thawing.
• Tip: Add whipped cream just before serving to keep it light and fluffy.

Nutrition Facts (Per Serving: 1 Taco)

FAQ About Pumpkin Pie Tacos

Are these tacos gluten-free?

Not as written, since they use flour tortillas. For a gluten-free version, use certified gluten-free tortillas or a baked gluten-free shell.

Can I make these ahead of time?

You can prep the shells and filling ahead, but assemble just before serving for the best texture. Pre-assembled tacos may become soggy.

Can I use canned pumpkin?

Yes! Use 100% pumpkin purée, not pumpkin pie filling, for best results.

Can these be made dairy-free?

Absolutely. Substitute cream cheese with vegan cream cheese and use plant-based whipping cream.

How long will leftovers last?

Filled tacos should be eaten within 2 days if stored in the refrigerator. Unfilled shells can be stored for up to a month in the freezer.

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Final Thoughts

These Easy Pumpkin Pie Tacos are a creative, festive way to enjoy pumpkin pie flavors in a fun, handheld dessert. With crisp cinnamon-sugar shells, creamy spiced filling, and fluffy whipped cream, they’re perfect for fall celebrations or any day you want a sweet autumn treat. Quick, easy, and visually stunning, they’re sure to impress family and friends while bringing a playful twist to classic pumpkin desserts.