Pumpkin Pie Tacos
These little treats are sure to please for fall, Halloween, or Thanksgiving. It's our favorite pumpkin pie with a whole new twist - and they're ALMOST too cute to eat.
Ingredients
Taco Shells
Pumpkin Pie Filling
Instructions
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Step 1
Pre-heat oven to 400 degrees. Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inch) to get about 20 shells. I used one of my soup bowls to make my rounds.Stir together the sugar and cinnamon in a plate. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles. Brush both sides of the tortillas with the melted butter, and coat the tortillas down into the cinnamon sugar mixture.Flip a muffin tin upside down and place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown and let them cool in the pan. -
Step 2
In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Then top with whipped cream. Sprinkle with cinnamon and/or chopped nuts or mini chocolate chips. Serve immediately and enjoy!
Note
I ran across this sweet little fall dessert on Pinterest from Sugar Apron and my family and I just loved them. They taste delicious, are fun to put together, and they make a beautiful presentation. The family could not figure out how I made them and I just let them think I was a genius, only you and I need to know how easy these are to make.
