Pumpkin Pie Tacos
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Ingredients
- For the Taco Shells:
- 8 small flour tortillas
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the Pumpkin Pie Filling:
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves optional
- 1 teaspoon vanilla extract
- For Topping:
- Whipped cream
- Caramel sauce optional
- Crushed pecans or walnuts optional
Instructions
- Prepare the Taco Shells:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Coat the Tortillas: Brush both sides of each tortilla with melted butter. In a small bowl, mix the sugar and cinnamon together, then sprinkle evenly over both sides of the tortillas.
- Shape the Shells: Fold each tortilla into a taco shape and place it upright on the baking sheet. To help hold the shape, lean the tortillas against each other or use a taco rack if you have one.
- Bake: Bake in the preheated oven for 8-10 minutes, or until crisp and golden. Remove from the oven and let cool.
- Make the Pumpkin Pie Filling:
- Mix Ingredients: In a medium bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), and vanilla extract until smooth.
- Cook (Optional): For a creamier texture, you can heat the filling in a saucepan over medium heat for 3-5 minutes, stirring constantly, then let it cool slightly.
- Assemble the Tacos:
- Fill the Shells: Spoon or pipe the pumpkin pie filling into the cooled taco shells.
- Top and Serve: Top with whipped cream, drizzle with caramel sauce, and sprinkle with crushed pecans or walnuts if desired.