Imagine all the cozy, spiced flavors of classic pumpkin pie reimagined in the most delightfully unexpected way – as handheld dessert tacos! These creative Pumpkin Pie Tacos feature crispy cinnamon sugar tortilla shells filled with silky smooth pumpkin pie filling, topped with fluffy whipped cream and a sprinkle of graham cracker crumbs. Each bite delivers the perfect combination of textures and autumn flavors, from the crunchy shell to the creamy filling, making them an instant conversation starter that’s both nostalgic and refreshingly new. They’re easier to make than traditional pumpkin pie and infinitely more fun to eat.
Makes: 12 dessert tacos
What You’ll Need for the Shells
- 6 small flour tortillas (6-inch size works best)
- 4 tablespoons butter, melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
What You’ll Need for the Pumpkin Pie Filling
- 1 can (15 oz) pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of salt
What You’ll Need for the Toppings
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans (optional)
- Ground cinnamon for dusting
Creating Perfect Taco Shells
Preheat your oven to 400°F. Cut each flour tortilla in half to create 12 half-circles. In a small bowl, mix together the granulated sugar, cinnamon, nutmeg, and salt. Brush both sides of each tortilla half with melted butter, then sprinkle generously with the cinnamon sugar mixture, making sure to coat both sides evenly.
Shaping Your Sweet Shells
Drape each seasoned tortilla half over the side of an inverted muffin tin, creating a taco shell shape. The tortilla should naturally form a curved shell as it bakes. If you don’t have a muffin tin, you can carefully drape them over the handle of a wooden spoon placed between two books of equal height. Bake for 8-10 minutes until the edges are golden brown and the shells are crispy.
Making the Luscious Filling
While the shells cool, prepare your pumpkin pie filling. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2-3 minutes. Add the pumpkin puree, powdered sugar, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, ginger, and salt. Beat everything together until completely smooth and well combined, making sure there are no lumps of cream cheese remaining.
Whipping Up the Clouds
In a separate bowl, whip the heavy cream with 3 tablespoons of powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want the cream to be fluffy and light, not stiff. The whipped cream should hold its shape but still be creamy and smooth when piped or spooned.
Assembly Time Magic
Once your taco shells are completely cool and crispy, it’s time for the fun part. Spoon or pipe the pumpkin pie filling into each shell, filling them about 2/3 full. You want enough filling to be satisfying but not so much that it overflows when you add the toppings. Use a piping bag or simply a spoon to distribute the filling evenly.
The Grand Finale
Top each filled taco shell with a generous dollop of whipped cream. Sprinkle graham cracker crumbs over the whipped cream to mimic a pie crust, and add chopped pecans if using. Finish with a light dusting of ground cinnamon for that extra touch of autumn spice and visual appeal.
Serving and Presentation
These dessert tacos are best served immediately after assembly to maintain the crispiness of the shells. Arrange them on a platter and watch as guests do double-takes at this creative twist on classic flavors. They’re perfect for fall gatherings, Thanksgiving dessert tables, or any time you want to surprise people with something unexpected.
Make-Ahead Tips
You can prepare the components separately up to a day in advance. Store the cooled taco shells in an airtight container at room temperature, keep the pumpkin filling covered in the refrigerator, and whip the cream fresh just before serving. The graham cracker crumbs can be prepared several days ahead and stored in a sealed container.
Customizing Your Creations
Feel free to get creative with your toppings! Try adding mini marshmallows for a s’mores twist, drizzle with caramel sauce for extra sweetness, or sprinkle with mini chocolate chips. You can also experiment with different spice combinations in the shell mixture, like adding cardamom or allspice for unique flavor variations.
Why This Works So Well
The beauty of these pumpkin pie tacos lies in the contrast of textures and the familiar yet surprising flavor combination. The crispy, cinnamon-sugar shell provides the perfect vessel for the smooth, spiced filling, while the whipped cream adds lightness and the graham cracker crumbs give that essential pie crust element. It’s all the comfort of pumpkin pie in a completely new, interactive format.
Storage Notes
While these are best enjoyed fresh, any leftover filling can be stored in the refrigerator for up to 3 days and used as a dip with graham crackers or as a spread for toast. The shells will lose their crispiness if stored assembled, so it’s best to keep components separate until ready to serve.
