Go Back
–+ servings
pumpkin pie mini tacos
Print

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!
Course Dessert
Cuisine American
Keyword pumpkin pie tacos
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 9 mini tacos
Calories 95kcal
Author Lauren's Latest

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.
    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 with a whisk
  • 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