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Pumpkin Pie Tacos

Pumpkin pie tacos pair crisp, cinnamon-sugar-coated flour tortilla shells with a chilled pumpkin cream cheese filling. Top each taco with freshly whipped cream just before serving.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Make the shells
  • 8 flour tortillas 6-inch
  • 1.5 cup vegetable oil for frying
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
Make the filling
  • 1 block (8 oz) cream cheese softened
  • 0.75 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
Make the whipped cream
  • 1 cup heavy cream cold

Equipment

  • 1 8-inch skillet
  • 1 hand mixer

Method
 

Make the shells
  1. Stir the granulated sugar and cinnamon together in a shallow bowl.
  2. Pour the oil into an 8-inch skillet to a depth of about 1/2 inch and heat it to 350°F.
  3. Fry the tortillas one at a time, lowering each into the oil and folding it in half with tongs once softened.
  4. Hold each shell open slightly and fry for 30 to 45 seconds per side, until crisp and golden.
  5. Drain each shell briefly on paper towels.
  6. Coat each shell in the cinnamon sugar while still hot.
  7. Set each shell folded-side down on a wire rack to cool.
Make the filling
  1. Beat the cream cheese with a hand mixer until smooth.
  2. Beat in the pumpkin, powdered sugar, pumpkin pie spice, and vanilla until fully combined.
  3. Cover and refrigerate the filling for at least 1 hour, until firm enough to spoon or pipe.
Make the whipped cream
  1. Beat the cold heavy cream in a chilled bowl until medium peaks form.
Assemble the tacos
  1. Spoon or pipe the chilled pumpkin filling into the cooled shells.
  2. Top with whipped cream just before serving.

Notes

For crisp shells, coat them in cinnamon sugar while hot and cool them folded-side down. Store the filling and whipped cream separately in the refrigerator for up to 3 days; assembled tacos are best served right away. Freezing is not recommended. For a gluten-free option, use gluten-free tortillas.