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Pumpkin Pie Tacos

Pumpkin pie tacos with crispy cinnamon sugar tortilla shells and a silky pumpkin cream filling. Fry the mini shells until golden, roll them into taco shapes, then fill and top like pumpkin pie.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Taco shells
  • 12 small flour tortillas 6-inch tortillas
  • 0.333 cup vegetable oil for frying (use enough to reach 2 inches deep)
  • 0.333 cup sugar for cinnamon sugar coating
  • 2 tsp cinnamon for cinnamon sugar coating
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
Topping
  • 0.5 whipped cream as needed
  • 0.25 cup caramel sauce as needed
  • 1 tsp pumpkin pie spice for dusting

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Fry the cinnamon sugar taco shells
  1. Heat vegetable oil in a cast iron skillet to 350°F. Fold each small flour tortilla in half and hold with tongs while frying 1-2 minutes per side until golden and crispy.
  2. Remove the fried shells and immediately roll them in cinnamon sugar. Let them cool in the taco shape.
Make the pumpkin pie cream filling
  1. Beat cream cheese smooth until no lumps remain. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla and beat until completely smooth.
Fill and top
  1. Spoon pumpkin pie cream into each cinnamon taco shell. Top with whipped cream, drizzle caramel sauce, and dust with pumpkin pie spice before serving.

Notes

For the crispiest shells, fry in small batches so the oil stays near 350°F. Store assembled tacos in the fridge up to 1 day, but keep shells separate from filling if you want maximum crunch. Freeze pumpkin pie cream filling for up to 2 months; thaw in the refrigerator overnight and re-stir until smooth. For a lighter option, use reduced-fat cream cheese in the filling.