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Pumpkin Pie Tacos with Cinnamon Tortilla Shells

Crispy cinnamon sugar tortilla shells filled with a creamy, spiced pumpkin pie filling and topped with whipped cream and nuts.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 minute
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert, Holiday
Cuisine: American, Fusion
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Tortilla Shells
  • 8 small flour tortillas taco size
  • 0.25 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • Vegetable oil for frying (optional)
Creamy Pumpkin Pie Filling
  • 1 cup pumpkin puree not pie filling
  • 0.5 cup sweetened condensed milk
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • Pinch of salt
  • 0.25 cup cream cheese optional, softened
Whipped Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • Chopped pecans or walnuts for garnish

Equipment

  • Skillet or Air Fryer
  • Mixing bowls
  • Hand mixer or Whisk

Method
 

  1. Mix sugar and cinnamon. Brush tortillas with melted butter. Fry in 350°F oil or air fry at 350°F until golden. Immediately shape into taco shells and let cool.
  2. While warm, dredge shells completely in the cinnamon sugar mixture. Set aside to crisp.
  3. Whisk pumpkin puree, condensed milk, spice, vanilla, salt, and optional cream cheese until smooth and thick/gooey. Chill for at least 1 hour.
  4. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  5. Pipe or scoop chilled pumpkin filling into the shells. Top with whipped cream.
  6. Garnish with chopped nuts and a dusting of cinnamon. Serve immediately.

Notes

For the best texture, ensure the shells are fully cooled and the filling is fully chilled before assembly. Substitute store-bought whipped topping for speed.