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.
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)
Instructions
- 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.
- Beat cream cheese until smooth, then add powdered sugar. Mix in pumpkin purée, vanilla, and pumpkin pie spice. Chill 10–15 minutes.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- 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