Quick Answer: Pumpkin Pie Tacos are a fun fall dessert made with crispy cinnamon-sugar tortilla shells, creamy pumpkin pie filling, and whipped cream. They come together in about 20 minutes and give you all the cozy flavors of pumpkin pie in a handheld dessert.
❤️ Why You’ll Love These Pumpkin Pie Tacos
- Quick and easy: They take about 20 minutes to make.
- Fun to serve: They’re a handheld twist on traditional pumpkin pie.
- Perfect for fall: Cinnamon, pumpkin pie spice, and pumpkin create classic seasonal flavor.
- Kid-friendly: The taco shape makes them fun and easy to eat.
- Easy to customize: Add caramel, candied pecans, chocolate, or extra cinnamon.
- Vegetarian: The basic recipe contains no meat or gelatin.
- Make-ahead friendly: The shells and filling can be prepared separately before serving.
If you love pumpkin pie but want something a little more playful, these Pumpkin Pie Tacos are such a fun fall dessert.
Instead of a traditional pie crust, small flour tortillas are transformed into crispy taco shells, coated in cinnamon sugar, and filled with a creamy pumpkin mixture. A little whipped cream on top finishes everything off.
The result is a dessert that’s familiar but much more casual to serve. They’re especially fun for Thanksgiving, fall parties, or a family dessert where everyone can add their own toppings.
If you enjoyed our Strawberry Crunch Cheesecake Tacos, these Pumpkin Pie Tacos are a cozy fall version to try next.
Ingredients You’ll Need
For the Cinnamon-Sugar Shells
- 6 small flour tortillas, preferably 6-inch
- Vegetable oil or cooking spray
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Pumpkin Filling
- 1 cup canned pumpkin puree
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ cup whipped topping or heavy cream
For Topping
- Whipped cream
- Caramel drizzle, optional
- Candied pecans, optional
- Ground cinnamon, optional
Use plain pumpkin puree, not pumpkin pie filling. Full-fat cream cheese is also recommended because it creates a richer and more stable filling.
Equipment You’ll Need
- Small saucepan
- Tongs
- Mixing bowl
- Electric mixer or hand mixer
- Measuring cups
- Measuring spoons
- Spoon or piping bag
- Wire rack
- Parchment paper
- Optional muffin tin for the baked version
How to Make Pumpkin Pie Tacos
1. Make the Pumpkin Filling
Beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
Fold in the whipped topping or heavy cream until the filling is light and creamy. Refrigerate while you prepare the shells.
2. Make the Cinnamon Sugar
Mix the granulated sugar and cinnamon together in a shallow bowl or plate. Set aside.
3. Heat the Oil
Add about 1 inch of vegetable oil to a small saucepan and heat over medium heat to approximately 350°F.
4. Fry the Tortillas
Fold each tortilla in half and use tongs to hold it open in a taco shape. Carefully fry for 1–2 minutes per side, until golden and crispy.
5. Coat With Cinnamon Sugar
While the shells are still hot, immediately coat them in the cinnamon-sugar mixture. Place them on a wire rack to cool.
6. Fill the Tacos
Allow the shells to cool for at least 5 minutes. Spoon or pipe the chilled pumpkin filling into each shell, filling them about ¾ full.
7. Add the Toppings
Top with whipped cream and any additional toppings you like, such as caramel drizzle, candied pecans, or a sprinkle of cinnamon.
Tips
- Let the shells cool before filling. Filling them while they’re hot can soften the pumpkin mixture and make the shells soggy.
- Don’t overfill the tacos. Aim for about ¾ full so the filling doesn’t spill out or cause the shell to crack.
- Soften the cream cheese first. Let it sit at room temperature for about 30 minutes so the filling blends smoothly without lumps.
- Assemble close to serving time. The shells gradually soften once filled, so keeping the components separate until serving gives you the best texture.
- Don’t use pumpkin pie filling. Plain pumpkin puree gives you better control over the sweetness and spices.
Storage & Make-Ahead
Pumpkin Pie Tacos are best eaten the same day because the crispy shells gradually soften after they’re filled.
For make-ahead preparation, store the cinnamon-sugar shells and pumpkin filling separately. The shells can stay crisp for up to 5 days in an airtight container at room temperature, while the filling can be refrigerated for up to 5 days.
Assembled tacos can be refrigerated for up to 2 days, although the shells will become softer.
The pumpkin filling can be frozen for up to 3 months. Thaw it overnight in the refrigerator and re-whip it before using. The assembled tacos should not be frozen because the shells can become soggy and the filling may separate.
Easy Variations
Baked Pumpkin Pie Tacos
For a no-fry option, brush the tortillas with melted butter, fold them over a muffin tin rack, and bake at 400°F for 8–10 minutes. The shells won’t be quite as crispy as fried ones, but they still make a delicious dessert.
Dairy-Free Pumpkin Pie Tacos
Use vegan cream cheese and coconut whipped cream in place of the dairy ingredients.
Mini Pumpkin Pie Tacos
Use smaller street-taco-size tortillas to create bite-sized desserts that are perfect for parties and dessert tables.
Extra-Spiced Pumpkin Tacos
Add a small pinch of cardamom or cloves to the pumpkin filling for a deeper fall flavor.
For another pumpkin dessert with a similar warm-spiced filling, try our Homemade Pumpkin Roll Recipe.
Gluten-Free Pumpkin Pie Tacos
The standard recipe uses flour tortillas, but you can substitute certified gluten-free flour tortillas or corn tortillas. The pumpkin filling itself is naturally gluten-free.
What to Serve With
Pumpkin Pie Tacos are delicious topped with:
- Whipped cream
- Caramel drizzle
- Candied pecans
- Ground cinnamon
- Crushed graham crackers
- Mini chocolate chips
- Melted dark chocolate
For a bigger fall dessert spread, serve them alongside Healthy Pumpkin Spice Truffles or Crumbl Pumpkin Pie Cookies.
For another kid-friendly fall treat, try our Soft Pumpkin Cookies with Cinnamon Frosting.
FAQ
Can I make Pumpkin Pie Tacos ahead of time?
Yes. Prepare the shells and filling separately up to 5 days ahead, then assemble shortly before serving so the shells stay crisp.
What size tortillas work best?
6-inch flour tortillas work best because they’re large enough to hold the filling while remaining easy to eat.
Can I bake the shells instead of frying them?
Yes. Brush them with butter, shape them over a muffin tin rack, and bake at 400°F for 8–10 minutes.
Is canned pumpkin the same as pumpkin pie filling?
No. Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling already contains sugar and spices. Use plain pumpkin puree for this recipe.
Can I use store-bought pumpkin pie filling?
Yes, but you’ll need to reduce or skip the added sugar because the filling is already sweetened.
Are Pumpkin Pie Tacos good for Thanksgiving?
Yes. They’re a fun alternative to traditional pumpkin pie and can be prepared in batches. Prepare the components ahead and assemble them when you’re ready to serve.
How do I keep the shells from getting soggy at a party?
Keep the shells, filling, and toppings separate and let guests assemble their own tacos. This works especially well as a DIY Pumpkin Pie Taco Bar.
Can I add chocolate?
Yes. Mini chocolate chips or a drizzle of melted dark chocolate pair well with the pumpkin filling.
For another pumpkin-and-chocolate recipe, try our Pumpkin Chocolate Chip Bread.
Conclusion
Pumpkin Pie Tacos are a fun and simple way to enjoy classic pumpkin pie flavors without making a traditional pie. Crispy cinnamon-sugar shells, creamy pumpkin filling, and whipped cream come together in about 20 minutes, making these a great choice for fall parties, Thanksgiving, or an easy family dessert.
For the best texture, prepare the shells and filling ahead of time but wait until shortly before serving to assemble them. Then let everyone add their favorite toppings for an easy DIY dessert experience.
If you’re planning a fall
