Pumpkin Pie Tacos
Pumpkin Pie Tacos
These Pumpkin Pie Tacos combine everything you love about classic pumpkin pie with a crispy cinnamon sugar tortilla shell. Each little taco is filled with an easy homemade pumpkin pie filling and topped with fluffy whipped cream for a fun fall dessert that’s perfect for Halloween, Thanksgiving, or any cozy autumn gathering.
If you love pumpkin pie but want something a little different for your holiday dessert table, these dessert tacos are such a fun option. The tortilla shells bake until crisp and golden, while a coating of cinnamon sugar gives them a flavor that’s somewhere between a churro and a pie crust.
Fill them with creamy pumpkin pie filling just before serving and finish with whipped cream and a sprinkle of cinnamon or pumpkin pie spice.
Why You’ll Love These Pumpkin Pie Tacos
Pumpkin Pie Tacos have all those familiar fall flavors in an easy handheld dessert.
The crispy cinnamon tortilla shells are especially delicious with the cool, creamy pumpkin filling, and because the filling is made separately, you don’t have to bake the pumpkin inside the tacos.
They’re perfect for:
- Thanksgiving dessert
- Halloween parties
- Friendsgiving
- Fall parties
- Thanksgiving dessert bars
- Football parties
- Family gatherings
- Pumpkin season baking
They’re also easy to customize with caramel sauce, chopped pecans, chocolate, or extra cinnamon sugar.
Ingredients
For the Cinnamon Sugar Taco Shells
- 8 small flour tortillas
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
For the Homemade Pumpkin Pie Filling
- 1 can (15 ounces) pumpkin puree
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold heavy whipping cream
For Topping
- Whipped cream
- Ground cinnamon or pumpkin pie spice
- Caramel sauce, optional
- Chopped pecans, optional
How to Make Pumpkin Pie Tacos
Make the Cinnamon Sugar
Preheat the oven to 375°F.
In a small bowl, stir together the granulated sugar and cinnamon.
Set aside while you prepare the tortillas.
Cut the Tortillas
For smaller dessert tacos, use a round cookie cutter to cut circles from the flour tortillas.
A 4-inch round cutter works well for individual dessert tacos.
You can also use whole street taco-size flour tortillas if you want larger pumpkin pie tacos.
Add Butter and Cinnamon Sugar
Brush both sides of each tortilla generously with melted butter.
Coat both sides with the cinnamon sugar mixture.
Make sure you get cinnamon sugar all the way to the edges so every bite has that sweet cinnamon flavor.
Shape the Taco Shells
Turn a muffin pan upside down.
Gently fold each tortilla into a taco shape and place it between the raised muffin cups.
This helps the tortillas hold their taco shape while they bake.
Be careful not to fold them too tightly or they may crack.
Bake
Bake the cinnamon tortilla shells for approximately 8–12 minutes, or until they’re lightly golden and crisp.
Watch them carefully toward the end because tortillas can brown quickly.
Remove them from the oven and allow them to cool completely.
The shells will become crispier as they cool.
Make the Homemade Pumpkin Pie Filling
Add the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, nutmeg, salt, vanilla, and softened cream cheese to a large mixing bowl.
Beat with an electric mixer until smooth and creamy.
Add the instant vanilla pudding mix and beat again until combined.
Slowly pour in the cold heavy whipping cream.
Continue beating for several minutes until the pumpkin mixture becomes thick, creamy, and fluffy.
Cover the bowl and refrigerate the filling for at least 30 minutes before assembling the tacos.
Chilling gives the filling time to thicken and makes it easier to spoon or pipe into the cinnamon shells.
Assemble the Pumpkin Pie Tacos
Wait until shortly before serving to fill the taco shells.
Spoon the chilled pumpkin pie filling into each cinnamon sugar shell.
You can also transfer the pumpkin filling to a piping bag fitted with a large tip and pipe it into the shells for a prettier presentation.
Top each taco with a swirl of whipped cream.
Finish with a sprinkle of cinnamon or pumpkin pie spice.
For an extra decadent dessert, drizzle the tacos with caramel sauce and sprinkle chopped pecans over the top.
Serve immediately.
How to Keep the Taco Shells Crispy
The most important trick with dessert tacos is waiting to fill them.
The pumpkin mixture contains moisture, and the cinnamon tortilla shells will eventually soften once they’re filled.
Bake the shells ahead of time and keep them unfilled until you’re ready to serve dessert.
Then fill and decorate the tacos right before serving.
You’ll get the best contrast between the crispy cinnamon shell and creamy pumpkin filling.
Can I Make Pumpkin Pie Tacos Ahead of Time?
Yes, but store the components separately.
The pumpkin pie filling can be made a day ahead and stored covered in the refrigerator.
The cinnamon sugar taco shells can also be baked ahead. Once they’re completely cool, store them in an airtight container at room temperature.
Don’t refrigerate the empty shells because humidity can make them soften.
Assemble the tacos shortly before serving.
Easy Homemade Pumpkin Pie Filling
The filling is what makes these tacos taste like pumpkin pie.
Pumpkin puree is mixed with brown sugar, warm fall spices, cream cheese, vanilla pudding, and heavy cream to create a thick, silky filling that’s easy to pipe into the shells.
Make sure you’re using pure pumpkin puree rather than pumpkin pie filling.
Canned pumpkin pie filling already contains sweeteners and spices, which can throw off the flavor and texture of the recipe.
Cinnamon Sugar Tortilla Shells
You don’t need special dessert taco shells for this recipe.
Regular flour tortillas become crisp, sweet taco shells after they’re brushed with butter, coated in cinnamon sugar, shaped, and baked.
The flavor reminds me of a crispy cinnamon pastry and pairs perfectly with pumpkin.
You can use this same method for all kinds of dessert tacos, too.
Try filling cinnamon tortilla shells with cheesecake filling, apple pie filling, banana cream, chocolate mousse, or fresh berries and whipped cream.
Pumpkin Pie Taco Topping Ideas
Whipped cream and pumpkin pie spice are all you really need, but you can make these as simple or elaborate as you’d like.
Try adding:
- Caramel sauce
- Salted caramel
- Chopped pecans
- Candied pecans
- Mini chocolate chips
- White chocolate drizzle
- Cinnamon sugar
- Maple syrup
- Toffee pieces
- Crushed gingersnap cookies
For Thanksgiving, I especially love the combination of pumpkin, whipped cream, caramel, and pecans.
Mini Pumpkin Pie Tacos
Mini tacos are perfect for Thanksgiving because guests can try one without committing to a large slice of dessert after a big meal.
Use a 3- to 4-inch round cookie cutter to cut circles from larger flour tortillas.
Bake them using the same method, but begin checking them a little earlier since smaller shells can crisp more quickly.
Arrange the finished mini pumpkin pie tacos on a large platter for an easy Thanksgiving dessert everyone can grab.
Can I Air Fry the Taco Shells?
Yes. Cinnamon tortilla shells can also be made in an air fryer, although you’ll need an air-fryer-safe method of keeping them folded while they cook.
Air fry at approximately 350°F until golden and crisp, checking frequently because air fryers vary considerably.
For a larger batch, I prefer the oven method because you can make several shells at once.
How to Store Leftovers
Pumpkin Pie Tacos are best eaten shortly after they’re assembled.
If you have leftovers, refrigerate the filled tacos in an airtight container. Keep in mind that the shells will soften as they sit.
For the best results, store leftover pumpkin filling separately and make fresh cinnamon shells when you’re ready to serve again.
The pumpkin filling can be stored covered in the refrigerator for up to 3 days.
Recipe Notes
Use pure pumpkin puree, not canned pumpkin pie filling.
Don’t fill the cinnamon tortilla shells until shortly before serving or they can become soft.
The pumpkin filling can be prepared a day ahead and refrigerated.
The cinnamon taco shells can also be made ahead and stored in an airtight container at room temperature once completely cooled.
For mini Pumpkin Pie Tacos, cut smaller circles from flour tortillas before coating them with butter and cinnamon sugar.
If your filling seems soft immediately after mixing, refrigerate it before adding more pudding mix. It will become thicker as it chills.
A Fun Twist on Classic Pumpkin Pie
Pumpkin pie will always have a place on the Thanksgiving table, but sometimes it’s fun to take those familiar flavors and turn them into something completely different.
These Pumpkin Pie Tacos have everything we love about fall: creamy pumpkin, brown sugar, cinnamon, pumpkin spice, buttery cinnamon sugar shells, and plenty of whipped cream.
They’re easy enough to make for a fall weekend but fun enough to earn a spot on the Thanksgiving dessert table. And because everyone gets their own little pumpkin pie taco, there’s no slicing or serving required.
If you’re looking for a new pumpkin dessert to make this fall, these crispy, creamy Pumpkin Pie Tacos are definitely worth adding to your pumpkin season baking list.
