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Pumpkin Pie Tacos

A delightful mashup of pumpkin pie filling wrapped in crispy taco shells, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Pumpkin Filling
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
For Assembly
  • Whipped cream for topping Feel free to use dairy-free options.
  • Optional chopped nuts or chocolate chips For added crunch.

Method
 

Preparation
  1. In a medium mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until the mixture is smooth and all ingredients are well incorporated.
  2. If you’re using tortilla shells, warm them for about 10 seconds in the microwave or until pliable.
Assembly
  1. Take a warmed taco shell and fill it generously with the pumpkin mixture. Be sure not to overfill to avoid spills.
  2. Once filled, add a dollop of whipped cream on top of the pumpkin filling. Feel free to sprinkle chopped nuts or chocolate chips for extra flair!
Serving
  1. Serve immediately while warm for the ultimate cozy experience.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at low heat (about 300°F) for 5-7 minutes to maintain crispiness.