Pumpkin Pie Dessert Tacos

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For a fun twist on dessert, try these easy Pumpkin Pie Dessert Tacos. They’re my go-to for a treat that’s as yummy as it is simple to make. Enjoy!

Ingredients:

For the Taco Shells:

  • 6 small flour tortillas
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

For the Pumpkin Pie Filling:

  • 1 cup pure pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract

For Garnish (optional):

  • Ground cinnamon or pumpkin pie spice

Before you start cooking, gather all your ingredients and tools. Make sure you have a muffin tin, a saucepan, and a mixing bowl. Now, let’s start making these yummy dessert tacos!

Instructions:

  1. Preheat Oven and Prepare Taco Shells: Preheat your oven to 375°F (190°C). Brush both sides of the flour tortillas with melted butter. Stir together the granulated sugar and ground cinnamon in a shallow dish, then dredge the tortillas in the mixture to coat both sides.
  2. Form and Bake Taco Shells: Invert a muffin tin and nestle the tortillas between the muffin cups to form a taco shape. Bake for 5-7 minutes or until crispy. Let them cool on the muffin tin to help hold their shape.
  3. Make Pumpkin Pie Filling: Combine the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract in a saucepan over medium heat. Cook, stirring constantly, until the mixture is hot and begins to thicken slightly (about 5 minutes). Remove from heat and let it cool to room temperature.
  4. Prepare Whipped Cream: In a mixing bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until it forms stiff peaks.
  5. Assemble Tacos: Spoon the cooled pumpkin pie filling into the taco shells, filling them about two-thirds full.
  6. Top with Whipped Cream: Pipe or spoon whipped cream on top of the pumpkin filling.
  7. Garnish and Serve: Sprinkle with a touch of ground cinnamon or pumpkin pie spice for an extra bit of flavor.

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