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Pumpkin Pie Tacos

Pumpkin pie tacos with cinnamon-sugar fried mini shells and a smooth pumpkin pie cream filling. The tortillas are fried until golden and crispy, then rolled in cinnamon sugar and filled just before serving with whipped cream, caramel, and pumpkin spice.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tacos
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Taco shells
  • 12 small (6-inch) flour tortillas Use 6-inch tortillas so the taco shells hold their shape.
  • 1 tbsp vegetable oil Enough to reach about 2 inches in the skillet.
  • 0.3333333333 cup sugar For cinnamon sugar coating.
  • 2 tsp cinnamon For cinnamon sugar coating.
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree Use canned pumpkin puree.
  • 1 package (8 oz) cream cheese Soften before mixing for a smooth filling.
  • 0.5 cup powdered sugar Sweetens and thickens the filling.
  • 1 tsp pumpkin pie spice Adds classic pie flavor.
  • 1 tsp cinnamon For warm spice in the filling.
  • 1 tsp vanilla Rounds out the flavor.
Topping
  • 1 whipped cream For serving on top of the filled shells.
  • 1 caramel sauce Drizzle over whipped cream.
  • 1 tsp pumpkin pie spice Finish with a light dusting.

Equipment

  • 1 cast iron skillet

Method
 

Fry cinnamon-sugar taco shells
  1. Heat 2 inches of vegetable oil in a cast iron skillet to 350F. Fold each small flour tortilla in half and hold with tongs while frying 1-2 minutes per side until golden and crispy.
  2. Mix sugar and cinnamon together. Immediately roll each fried shell in the cinnamon sugar, then let it cool in the taco shape until crisp.
Make pumpkin pie cream
  1. Beat cream cheese smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then mix until completely smooth.
Assemble the tacos
  1. Fill each cooled cinnamon taco shell with pumpkin pie cream. Top with whipped cream, drizzle with caramel sauce, and dust with pumpkin pie spice before serving.

Notes

Pro tip: roll the hot shells in cinnamon sugar immediately so the coating sticks, then assemble right before serving to keep them crisp. Store leftover shells (unfilled) in an airtight container at room temperature up to 1 day or refrigerate up to 2 days, but fill-and-top best within a few hours. Freeze the pumpkin pie cream in a sealed container up to 1 month; thaw in the fridge and stir smooth. For a lighter swap, use reduced-fat cream cheese for the filling (texture stays thick, flavor slightly milder).