Oh my goodness, have you ever heard of pumpkin pie tacos? Trust me, this is such a fun twist on the classic pumpkin pie that you’ll want to make it for every fall gathering! I remember the first time I made these for a potluck; everyone was so curious and excited to try them. The warm, spiced pumpkin filling nestled in the crispy taco shell is just heavenly. It’s a delightful way to enjoy those cozy fall flavors while shaking things up a bit. So, let’s dive into this easy recipe and make some delicious pumpkin pie tacos that will impress your friends and family!

pumpkin pie tacos - detail 1

Ingredients List

1 package of taco shells (make sure they’re sturdy enough to hold the filling)
1 can of pumpkin puree (15 oz) (this is the star of the show!)
3/4 cup of sweetened condensed milk (for that creamy, sweet touch)
1 teaspoon of cinnamon (adds that warm fall flavor)
1/2 teaspoon of nutmeg (a must for that cozy spice blend)
1/4 teaspoon of ginger (just a hint for extra warmth)
1/4 teaspoon of salt (to balance the sweetness)
1 teaspoon of vanilla extract (for a lovely aromatic finish)
Whipped cream for topping (the more, the merrier!)
Chopped pecans for garnish (adds a nice crunch and flavor)

How to Prepare Pumpkin Pie Tacos

Preparing pumpkin pie tacos is super straightforward, and I promise you’ll love how easy it is to create this delightful dessert! Let’s get started!

Step-by-Step Instructions

First, preheat your oven to 350°F (175°C). This ensures your tacos will bake evenly and get that perfect warm texture.
Next, grab a mixing bowl and combine the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix it all together until it’s nice and smooth. I love using a whisk for this—it really helps blend everything perfectly!
Now, place your taco shells on a baking sheet. Be sure to leave a little space between them so they can crisp up nicely. Then, fill each shell with the pumpkin mixture. Here’s a tip: don’t overfill the shells! Just a generous scoop will do, as they need room to breathe while baking.
Pop the baking sheet in the oven and bake for 10-12 minutes. You’ll want to keep an eye on them—check halfway through to make sure they’re not getting too crispy. You want them warm and slightly soft, not hard!
Once the time’s up, take them out and let them cool slightly. This is the hardest part—waiting for those delicious aromas to fill your kitchen!
Finally, top your tacos with a generous dollop of whipped cream and sprinkle with chopped pecans. Serve them up and enjoy the cozy flavors of fall!

Nutritional Information

These pumpkin pie tacos are not only delicious but also offer a satisfying treat with a reasonable nutritional profile. Each taco contains approximately 220 calories, 8g of fat, 3g of protein, and 34g of carbohydrates. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy them guilt-free!

Why You’ll Love This Recipe

It’s an incredibly easy dessert that anyone can whip up in no time!
Deliciously combines the flavors of pumpkin pie with the fun of tacos.
A unique twist that’s sure to impress your friends and family at gatherings.
Perfect for fall celebrations, holiday parties, or just a cozy night in.
Customizable with your favorite toppings, making each batch uniquely yours!

Tips for Success

To make your pumpkin pie tacos truly shine, here are some of my favorite tips! First, feel free to adjust the spices to your liking—if you love cinnamon, add a little more! And for an extra kick, a pinch of allspice can be delightful. When serving, consider drizzling some caramel sauce over the whipped cream for an indulgent touch. If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 2 days. Just remember, the taco shells might get a bit soft, but they’ll still taste amazing! Enjoy experimenting!

FAQ Section

Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. Canned pumpkin is a time-saver, but fresh can add a lovely taste!

Are these pumpkin pie tacos gluten-free?
They can be! Just use gluten-free taco shells, and you’re all set for a delicious gluten-free dessert.

How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. They might lose some crispiness, but they’ll still be tasty!

Can I make these ahead of time?
You can prepare the filling a day in advance and fill the taco shells just before baking to keep them fresh and warm!

What other toppings can I use?
Feel free to get creative! Crushed graham crackers, chocolate drizzle, or even a sprinkle of cinnamon sugar can elevate your pumpkin pie tacos!

Serving Suggestions

To complement your pumpkin pie tacos, I recommend serving them alongside a warm cup of spiced chai or apple cider for the ultimate fall vibe. You could also add a scoop of vanilla ice cream for an extra treat. These pairings will make your dessert experience truly unforgettable!

For more delicious dessert ideas, check out Pumpkin Snickerdoodle Cookies or Cozy Pumpkin Squares.

Pumpkin Pie Tacos: 5 Simple Steps to Deliciousness!

Author: Julia marin
Total Time: 27 minutes
Yield: 12 tacos 1x
Diet: Vegetarian

Print Recipe

Description

A fun twist on traditional pumpkin pie, these pumpkin pie tacos are easy to make and delicious.

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, salt, and vanilla extract.
Mix until smooth and well combined.
Place taco shells on a baking sheet and fill each shell with the pumpkin mixture.
Bake in the oven for 10-12 minutes until heated through.
Remove from the oven and let cool slightly.
Top with whipped cream and sprinkle with chopped pecans.
Serve immediately and enjoy!