Pumpkin Pie Tacos
Ingredients:
- 6 8-inch tortillas (makes about 18-24 rounds)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup butter, melted
Pumpkin Pie Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 3/4 cup canned pumpkin puree
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
Whipped Cream:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Pecans for garnish, chopped
Directions:
1. Preheat oven to 375°F (190°C). Cut tortillas into rounds using a cookie cutter or glass, about 3 inches in diameter.
2. In a small bowl, combine granulated sugar and ground cinnamon.
3. Brush each tortilla round with melted butter on both sides, then sprinkle with the cinnamon sugar mixture.
4. Place the rounds on a baking sheet and bake for 8-10 minutes until crispy and golden. Let cool.
5. For the pumpkin pie filling, beat the softened cream cheese with powdered sugar until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until well combined.
6. To make whipped cream, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Assemble the tacos by spreading a spoonful of pumpkin pie filling onto each crispy tortilla round. Top with a dollop of whipped cream and garnish with chopped pecans.
8. Serve immediately and enjoy the festive flavors.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 6 servings
Tips:
Use fresh pumpkin puree for a brighter flavor compared to canned.
Chill the cream cheese and heavy cream beforehand to make whipping easier and fluffier.