Pumpkin Pie Tacos

This post may contain affiliate sales links. Please read my disclosure policy.

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

I know what you’re thinking. Pumpkin Pie Tacos? REALLY? Yes. I’m totes serious about this because 1. I’m sort of on the pumpkin train and don’t ever want to get off. You’re welcome. 2. Pumpkin Pie Tacos are faster and easier to make than actual pumpkin pie. 3. Everyone loves a good taco. Ready to make these? Thought so.

Pumpkin Pie Taco Ingredients

You’re going to find a lot of the same ingredients here that you need for traditional pumpkin pie, but this pumpkin pie taco recipe is way simpler. Here’s what you need:

• Flour Tortillas – use store-bought flour tortilla taco shells or just make them yourself! (That’s what I did for this recipe, so don’t worry, I’ll walk you through it!)
• Pumpkin Puree – this is canned and not to be confused with premade pumpkin pie filling. Plain ol’ pureed pumpkin.
• Vanilla and Sugar – to sweeten and to flavor the filling.
• Pumpkin Pie Spice and Cinnamon – two spices that are quintessential to any sort of pumpkin pie inspired recipe.
• Heavy Cream, Vanilla, and Sugar – these three are used to make the homemade whipped cream. Consider adding a dash of cinnamon to spice it up a little.
• Pecans – I used pecans as a nutty crunchy garnish! Optional but as always highly recommended.

How to Make Pumpkin Pie Tacos

For full details, including step-by-step photos, see the recipe card down below!

1. Start by cutting two-inch circles out of flour tortillas. I used a glass and a knife, but feel free to use a biscuit cutter. Once you have a bunch of these cut, microwave a few seconds to soften. Once they are softened, you can drape each circle on a rack.
2. For this recipe, I used a toaster oven but feel free to use a regular oven too. Preheat to 350 and then place your draped tortilla tacos in. A few minutes later, you’ve got some baked taco shells! How cute are these?
3. Prepare your whipped cream by combining all whipped cream ingredients until stiff peaks form. Here’s a link for a full tutorial on homemade whipped cream.
4. For the filling, I just stirred some pumpkin, sugar, vanilla, pumpkin pie spice, and cinnamon together.
5. Spoon the filling into your shells, add a little whipped cream and serve! I also added some pecans for garnish, but that’s optional.

Variations

The truth of this Pumpkin Pie Taco recipe is that it can be made into any type of pie taco! Here’s what I mean:

• Apple Pie Tacos: make the filling from this apple pie recipe. Prepare taco shells then fill with cooked apple filling. Top with whipped cream and caramel sauce.
• Strawberry Rhubarb Pie Tacos: buy canned strawberry rhubarb pie filling. Prepare taco shells then fill with canned filling. Top with freshly sliced strawberries and whipped cream!
• Chocolate Dirt Pie Tacos: make the filling to this chocolate dirt pie minus the pie crust. Prepare taco shells, fill with prepared chocolate filling, top with crushed Oreos, and gummy worms. Super fun for kids!

More Sweet Recipes to Make this Fall!

• Soft Pumpkin Sugar Cookies
• Perfect Sweet Potato Pie
• Pumpkin Bars
• Rocky Road Pumpkin Spice Krispie Squares

Pumpkin Pie Tacos are a fun and festive mini dessert for Fall!

Printable recipe card is below, enjoy!

PrintPrint Pin ItPin It

5 from 5 votes

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

servings 9 mini tacos

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3 medium tortillas

for the pumpkin filling-

• ▢ 1/3 cup pumpkin
• ▢ 1 1/2 tablespoons sugar
• ▢ 1/4 teaspoon vanilla
• ▢ 1/4 teaspoon pumpkin pie spice
• ▢ dash cinnamon

for the cream-

• ▢ 1/2 cup heavy cream
• ▢ 2 tablespoons sugar
• ▢ splash vanilla
• ▢ pecans for garnish

US Customary - Metric

Instructions

• Lay tortillas together in a stack. Using a 2-inch glass, cut 3 circles out of each tortilla, creating 9 rounds. Microwave for about 30 seconds to soften. Drape onto microwave oven rack evenly to create taco shape. Using the Easy Convect function, preheat oven using the baked goods function at 350 degrees for 5 minutes. Press start to preheat.
  
• Once preheated, place tortillas and rack into oven and press start. Bake for the 5 minutes or until shells are golden brown. Remove from oven and cool 1 minute before removing from rack to cool completely.
  
• For the filling, stir all ingredients together until smooth and combined.
  
• For the cream, whip all ingredients together until stiff peaks form.
  
• To assemble, place about 1 tablespoon of pumpkin into each taco and top with whipped cream. Top with pecans. Serve.
  

Notes

*I prefer to refrigerate tacos about 2 hours, so the taco shell isn't so crunchy.

Nutrition

Calories: 95kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 74mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: pumpkin pie tacos