Pumpkin Pie Tacos

5 from 3 votes

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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.

three homemade taco shells filled with pumpkin pie filling and topped with whipped cream and pecans

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.

three homemade taco shells filled with pumpkin pie filling and topped with whipped cream and pecans

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!

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

Printable recipe card is below, enjoy!

5 from 3 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 mins
Cook Time 5 mins
Total Time 25 mins

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

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.
    cutting tortilla into small circles
  • 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.
    toasting tortilla shells
  • For the filling, stir all ingredients together until smooth and combined.
    pumpkin pie filling
  • For the cream, whip all ingredients together until stiff peaks form.
    whipping cream
  • To assemble, place about 1 tablespoon of pumpkin into each taco and top with whipped cream. Top with pecans. Serve.
    pumpkin pie mini tacos

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
Polaroid photo of granola bars

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20 Responses
  1. Megan {Country Cleaver}

    Totally fun!! And yes, tacos and pumpkin are two totally awesome things – put them together and BAM – Awesomesauce.

  2. Jess @ Flying on Jess Fuel

    I had pumpkin pie tamales just last night at our farmer’s market and they were SO SO SO good, so I am totally on board with this idea! Love!

  3. Nagi

    5 stars
    Tried these last week at work. My client loved them and had such fun preparing them. Thank you for the very interesting, creative recipie!

  4. LoveLeigh Invitations LLC happy things.

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