Pumpkin Pie Tacos might just become your new favorite fall dessert—and yes, they’re as good as they sound. Imagine everything you love about a classic pumpkin pie—the creamy spiced filling, the cozy fall flavors—but tucked inside a sweet, cinnamon-sugar-dusted tortilla shell. They’re festive, fun to make, and perfect for everything from a cozy night in to a full-blown Thanksgiving spread.

This recipe takes the beloved flavors of pumpkin pie and wraps them in a handheld taco shell that’s both crispy and tender. Whether you’re an experienced baker or someone who usually avoids the oven, you’re going to love how simple—and impressive—these are. Let’s walk through it together.

Why You’ll Love This Recipe

These aren’t your average dessert tacos. They’re a seasonal showstopper that brings together comfort food and creativity in the best way. Here’s why they’re about to win a spot in your recipe rotation.

Key Benefits

• Quick to Make – You don’t need to spend hours in the kitchen. With a few shortcuts (and some smart tips), you’ll have these ready in no time.

• Kid-Friendly & Fun – The taco shape makes them especially fun for little hands. They’ll love helping you assemble (and eat) them.

• Customizable – Like it extra spicy? Want to keep it dairy-free? You’ve got options.

• Perfect for Entertaining – These tacos are great for parties, Friendsgiving, or anytime you want to serve something unique.

Suitable For

• Thanksgiving Dessert Tables – A creative twist on the classic pie.

• Halloween Treats – They feel festive and just the right amount of indulgent.

• Casual Weeknight Baking – No holiday required—just a craving for something cozy.

• Dietary Needs – With a few simple swaps, they can easily be made dairy-free or even vegan.

Ingredients for Pumpkin Pie Tacos

These tacos come together with pantry staples and just a few fresh ingredients. Each layer—from the crispy shell to the spiced filling to the fluffy whipped cream—plays its part in creating that perfect bite.

Core Ingredients

For the Cinnamon Sugar Shells:

• Flour tortillas – Small, soft tortillas work best for easy shaping.

• Brown sugar + cinnamon – This combo creates that irresistible coating.

• Oil for frying – Any neutral oil will do; vegetable or canola works well.

For the Pumpkin Filling:

• Pumpkin puree – Canned or homemade, just make sure it’s not pumpkin pie filling unless you adjust the spices.

• Cream cheese – Softened, for that rich, creamy texture.

• Sugar + vanilla – For sweetness and balance.

• Pumpkin pie spices – Cinnamon, nutmeg, ginger—feel free to tweak the ratios to suit your taste.

For the Whipped Topping:

• Heavy cream – Whip it fresh for best results.

• Powdered sugar + vanilla – Adds flavor and structure.

Substitutions and Tips

Don’t worry if you’re missing something. These tacos are as flexible as they are delicious.

• Dairy-Free/Vegan? Use vegan cream cheese and coconut or almond-based whipped topping. Check your tortillas, too—some contain lard or dairy.

• No cream cheese? Greek yogurt or mascarpone makes a good stand-in.

• Shortcut option: Use store-bought pumpkin pie filling and ready-made whipped cream if you’re in a pinch.

• Add texture: Crushed pecans, graham cracker crumbs, or gingersnap bits can be sprinkled on top for a little crunch.

Best Pumpkin Puree for Pumpkin Pie Tacos

The filling is the heart of this dessert, so let’s make it count.

• Canned pumpkin puree is the easiest and most consistent choice. Look for 100% pumpkin with no added sugar or spices. Libby’s is a go-to for many bakers.

• Homemade pumpkin puree can be wonderful, especially if you love deeper, earthier flavors. Just make sure it’s not too watery—strain excess moisture with a cheesecloth or fine sieve.

• Avoid pre-sweetened pumpkin pie mix unless you’re adjusting the rest of the ingredients accordingly, since it already contains sugar and spices.

If you’re unsure, start with canned and add your own spices. It gives you the most control over the flavor.

Kitchen Tools You’ll Need

You don’t need anything fancy—just a few kitchen basics. But if you have a couple of extra gadgets, they’ll make things even easier.

Must-Have Tools

• Frying pan or skillet – For crisping up the tortillas.

• Muffin tin (inverted) – The secret to getting that perfect taco shape.

• Mixing bowls – One for each layer (filling, cream, and cinnamon sugar).

• Hand or stand mixer – Makes whipping the cream and blending the filling a breeze.

• Tongs – To safely handle the hot tortilla shells.

Nice-to-Have Tools

• Round cookie cutter (4–4.5 inches) – Makes cutting tortillas quicker and more uniform. Don’t have one? A glass and knife will do.

• Piping bags – Not required, but they help with neat assembly. A zip-top bag with the corner cut off works just fine.

• Microplane or zester – For freshly grated nutmeg or cinnamon if you want to take things up a notch.

How to Make Pumpkin Pie Tacos

 

Ready to dive in? Making Pumpkin Pie Tacos is a fun process that feels like part baking, part crafting—and the end result is totally worth it. We’re going to walk through it step by step, so you’ll know exactly what to expect at each stage. Even if this is your first time frying tortillas or making homemade whipped cream, you’ve got this.

Step 1: Make the Cinnamon-Sugar Tortilla Shells

This step sets the stage. We’re turning plain flour tortillas into golden, sweet taco shells with a crisp texture and warm cinnamon flavor.

Here’s how to do it:

1. Cut your tortillas into circles. Use a 4 to 4.5-inch round cookie cutter if you have one. No cutter? Grab a large glass and a sharp knife—just trace around the edge.

2. Heat your oil. Pour about 1 inch of oil into a skillet or deep frying pan. Medium heat is perfect here. You want the oil hot enough to sizzle but not smoke.

3. Fry the tortillas. Using tongs, carefully place one tortilla circle into the oil. After about 5 seconds, flip it and gently fold it in half to create a taco shell shape. Hold it in place for a few seconds until it holds its form, then continue frying until lightly golden.

4. Coat with cinnamon sugar. Right after frying, while the tortilla is still hot and slightly oily, drop it into a bowl of your pre-mixed cinnamon and brown sugar. Coat generously. If the shell cools first, the mixture won’t stick well.

5. Shape and cool. Flip a muffin tin upside down and place your freshly fried taco shells in the spaces between the cups to cool and keep their shape.

Pro tip: If the tortillas start puffing up while frying, gently pierce any air bubbles with a fork. This keeps the shells flat and easier to fill later.

Step 2: Make the Pumpkin Pie Filling

This creamy, spiced filling is the soul of your tacos. It’s rich, flavorful, and comes together in just a few minutes.

Here’s what you’ll do:

1. Beat the cream cheese and sugar. You want it smooth and lump-free, so give it a solid mix—start on low speed, then bump it up.

2. Add pumpkin puree, vanilla, and spices. Cinnamon, nutmeg, and ginger are the usual trio, but don’t be afraid to adjust to your taste. Mix until everything is silky and evenly combined.

3. Chill the mixture. Spoon the filling into a piping bag or a large zip-top bag with the corner snipped off. Let it chill in the fridge while you prep the topping.

Make-ahead note: You can make the filling up to two days in advance and store it in the fridge. Just give it a quick stir before piping.

Step 3: Whip the Cream

Fresh whipped cream is the perfect cool, airy contrast to the rich pumpkin filling and crispy shell.

Here’s how to get those fluffy peaks:

1. Start with cold cream. Cold cream whips better, so don’t leave it out on the counter too long.

2. Combine the cream, powdered sugar, and vanilla. Use a mixer on low for about a minute, then increase to high speed and beat until stiff peaks form. You’re aiming for a thick, fluffy texture that holds its shape when piped.

3. Transfer to a piping bag. Just like the filling, you can use a zip-top bag if you don’t have pastry bags handy.

Step 4: Assemble the Tacos

This is where it all comes together. It’s quick, easy, and honestly the most satisfying part of the process.

1. Fill each taco shell with the pumpkin mixture. Pipe the filling into the base of the shell—don’t overfill, just enough to give it a nice, full look.

2. Top with whipped cream. Add a generous swirl right on top of the filling.

3. Finish with toppings. Optional, but highly recommended—sprinkle cinnamon, drizzle caramel sauce, or add chopped pecans for extra texture and flavor.

Serving suggestion: These are best served right after assembly so the shells stay crisp. If you need to prep ahead, store the components separately and assemble just before serving.

Tips for Success

You don’t need to be a pastry chef to get this right, but a few smart tips can make the whole process smoother and more enjoyable.

• Keep the oil at the right temperature. Too hot and the tortillas burn; too cool and they get greasy. Medium heat is your friend here.

• Work in batches. Fry a few tortillas at a time so you can coat and shape them while they’re still hot.

• Chill your filling. Warm filling can make the whipped cream melt and the shells soggy.

• Use sturdy tortillas. Thin ones might tear when folding. If they’re too stiff, microwave them for a few seconds before frying to make them more pliable.

• Make it your own. Add a pinch of cayenne for a sweet-and-spicy kick, swap cinnamon for pumpkin pie spice, or sprinkle crushed gingersnaps on top.

How to Store Pumpkin Pie Tacos

These are definitely at their best fresh, but with a little planning, you can still enjoy leftovers.

At Room Temperature

Once assembled, these tacos are best eaten within 2 hours. The shells will start to lose their crunch if they sit too long.

In the Refrigerator

If you want to make them ahead:

• Store the shells, filling, and whipped cream separately.

• The filling and whipped cream will last 2–3 days in the fridge.

• Reassemble just before serving for the best texture.

Assembled tacos can be stored in the fridge for about 24 hours, but expect softer shells.

Freezing Tips

You can freeze the pumpkin filling and whipped cream separately in airtight containers for up to a month. Let them thaw in the fridge overnight before using.

Avoid freezing the tortilla shells once fried—they don’t hold up well to moisture and will lose their crisp texture.

Frequently Asked Questions

Can I make these ahead of time?

Yes, with one caveat: keep the components separate. Fill and assemble the tacos just before serving to keep the shells crispy.

Can I bake the shells instead of frying?

Absolutely. Brush both sides of the tortilla circles with melted butter, coat them in the cinnamon-sugar mixture, then drape them over an inverted muffin tin. Bake at 400°F for about 5–7 minutes. It’s a little easier, and still delicious, though the fried version has more crunch.

How can I make these dairy-free or vegan?

Use dairy-free cream cheese, a non-dairy whipped topping (like coconut-based or almond milk versions), and check your tortillas to ensure they’re vegan. Plenty of store-bought options fit the bill.

Can I use pumpkin pie filling instead of pumpkin puree?

You can—but you’ll want to reduce or skip the added sugar and spices, since most pie fillings already include them. Taste as you go.

Related Recipes You Might Like

If you loved this Pumpkin Pie Tacos recipe, you might enjoy these other fall-inspired desserts:

• Pumpkin Spice Pancakes – Fluffy and spiced to perfection, these are perfect for autumn mornings.

• Keto Pumpkin Pancakes – A low-carb twist for pumpkin lovers.

• Best Pumpkin Bread – Moist, fragrant, and full of classic pumpkin spice flavor.

• Cinnamon Roll Apple Pie Filling – A dessert mashup made in heaven, great for holidays.

• Salted Honey Pie – A cozy, sweet-and-savory pie with a rustic twist.

Conclusion

Pumpkin Pie Tacos are the kind of dessert that brings smiles the second they hit the table. They’re simple to make, full of warm, familiar flavors, and just a little unexpected—in the best possible way. Whether you’re baking for a crowd or just for fun, these tacos are sure to become a seasonal favorite.

If you try this recipe, I’d love to hear how it went. Share your creations, drop a comment, or bookmark this one for your next fall get-together. There’s always room for a little more pumpkin—and a little more joy—in your kitchen.

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