Pumpkin Pie Tacos: A Deliciously Festive Dessert Recipe

Pumpkin Pie Tacos: Prepare to have your dessert world turned upside down! Imagine the warm, comforting flavors of classic pumpkin pie, but served in a fun, handheld taco shell. Yes, you read that right! This innovative treat combines the best of both worlds, offering a delightful twist on traditional fall desserts.

While not steeped in centuries of tradition like its pie predecessor, the concept of dessert tacos has been gaining popularity, particularly in fusion cuisine and food truck fare. The beauty of Pumpkin Pie Tacos lies in their playful presentation and customizable nature. They’re a modern culinary adventure, perfect for parties, potlucks, or simply a fun weekend baking project.

What makes these tacos so irresistible? It’s the perfect marriage of textures and tastes. The crisp, slightly sweet taco shell provides a satisfying crunch, contrasting beautifully with the smooth, creamy, spiced pumpkin filling. The warm spices like cinnamon, nutmeg, and ginger evoke feelings of cozy autumn evenings. Plus, they’re incredibly convenient! Forget struggling to slice a perfect pie; these individual servings are easy to eat and even easier to share (if you’re willing!). Get ready to experience a new level of pumpkin spice bliss!

this Recipe

Ingredients:

• For the Taco Shells:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup vegetable shortening, chilled
  • ½ cup ice water, plus more if needed
  • Vegetable oil, for frying
• For the Pumpkin Pie Filling:
  • 1 (15 ounce) can pumpkin puree
  • ¾ cup evaporated milk
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
• For the Cinnamon Sugar Coating:
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
• For the Whipped Cream Topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
• Optional Garnishes:
  • Caramel sauce
  • Chopped pecans or walnuts
  • Cinnamon sticks

Preparing the Taco Shells:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour, which is crucial for the flavor and texture of the taco shells.
2. Cut in the Shortening: Add the chilled vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs. The smaller the pieces of shortening, the flakier the taco shells will be. Make sure the shortening stays cold; this is key to preventing the gluten in the flour from developing too much, which would result in tough shells.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will also develop the gluten and make the shells tough. The dough should be slightly sticky but not overly wet. If it’s too dry, add a little more ice water, a teaspoon at a time.
4. Form the Dough into a Disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out. Chilling the dough also helps the shortening stay cold, which contributes to the flakiness of the shells.
5. Roll Out the Dough: After chilling, remove the dough from the refrigerator and unwrap it. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a sharp knife to cut out circles. These will be your taco shells.
6. Fry the Taco Shells: Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully place the taco shells, one or two at a time, into the hot oil. Fry for about 1-2 minutes per side, or until golden brown and crispy. Use tongs to flip the shells and ensure even cooking.
7. Drain the Taco Shells: Remove the fried taco shells from the oil and place them on a wire rack lined with paper towels to drain excess oil. This will help them stay crispy and prevent them from becoming soggy.

Preparing the Pumpkin Pie Filling:

1. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, and eggs until smooth. Make sure there are no lumps of pumpkin puree remaining. The brown sugar adds a depth of flavor that complements the pumpkin beautifully.
2. Add Spices: Add the pumpkin pie spice, cinnamon, ginger, nutmeg, and salt to the pumpkin mixture. Whisk until well combined. The spices are what give pumpkin pie its signature flavor, so don’t skimp on them!
3. Cook the Filling: Pour the pumpkin pie filling into a saucepan. Cook over medium heat, stirring constantly, until the filling thickens and comes to a simmer. This usually takes about 10-15 minutes. Be sure to stir constantly to prevent the filling from sticking to the bottom of the pan and burning.
4. Cool the Filling: Remove the pumpkin pie filling from the heat and let it cool completely. As it cools, it will thicken further. You can speed up the cooling process by placing the filling in the refrigerator.

Preparing the Cinnamon Sugar Coating:

1. Combine Sugar and Cinnamon: In a shallow dish, combine the granulated sugar and cinnamon. Mix well until the cinnamon is evenly distributed throughout the sugar. This mixture will add a sweet and spicy coating to the taco shells.
2. Coat the Taco Shells: While the taco shells are still warm (but not too hot to handle), gently toss them in the cinnamon sugar mixture, ensuring they are evenly coated. The warmth of the shells will help the sugar adhere.

Preparing the Whipped Cream Topping:

1. Chill the Bowl and Whisk: Place the mixing bowl and whisk (or beaters) in the freezer for about 15-20 minutes before making the whipped cream. This will help the cream whip up faster and hold its shape better.
2. Whip the Cream: Pour the heavy cream into the chilled bowl. Using a whisk or electric mixer, beat the cream until soft peaks form.
3. Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream. Continue to beat until stiff peaks form. Be careful not to overwhip, as this can cause the cream to separate and become grainy.

Assembling the Pumpkin Pie Tacos:

1. Fill the Taco Shells: Spoon the cooled pumpkin pie filling into the cinnamon sugar-coated taco shells. Be generous with the filling, but don’t overfill them to the point where they become difficult to handle.
2. Top with Whipped Cream: Top each taco with a dollop of freshly whipped cream.
3. Garnish (Optional): Drizzle with caramel sauce, sprinkle with chopped pecans or walnuts, and/or garnish with cinnamon sticks, if desired. These garnishes add extra flavor and visual appeal to the tacos.
4. Serve Immediately: Serve the pumpkin pie tacos immediately and enjoy! They are best enjoyed fresh, as the taco shells can become soggy if they sit for too long.

Conclusion:

And there you have it! These Pumpkin Pie Tacos are more than just a dessert; they’re a delightful experience, a conversation starter, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone looking to add a touch of whimsy and autumnal spice to their dessert repertoire. The combination of the crispy, cinnamon-sugar dusted tortilla “shell,” the creamy, spiced pumpkin filling, and the customizable toppings creates a symphony of flavors and textures that will leave you wanting more.

But why is this recipe a must-try? It’s simple: it’s fun, it’s relatively easy to make, and it’s incredibly delicious. Forget the same old pumpkin pie slice this year! These tacos offer a unique and playful twist on a classic fall favorite. They’re perfect for parties, potlucks, or even just a cozy night in. Plus, the individual serving size makes them ideal for portion control (though I can’t promise you’ll only eat one!).

Serving Suggestions and Variations:

The beauty of these Pumpkin Pie Tacos lies in their versatility. Feel free to get creative with your toppings and fillings!

* Toppings Galore: While I’ve suggested whipped cream and chopped pecans, the possibilities are endless. Consider adding a drizzle of caramel sauce, a sprinkle of chocolate shavings, a dollop of cream cheese frosting, or even a dusting of cocoa powder. For a bit of tartness, try adding a few cranberries or a sprinkle of pomegranate seeds. If you’re feeling adventurous, a pinch of sea salt can really enhance the sweetness.
* Filling Variations: Want to kick up the spice? Add a pinch of cayenne pepper to the pumpkin filling for a subtle heat. Or, for a richer flavor, try using brown butter instead of regular butter. You could even incorporate a layer of cream cheese filling for a cheesecake-like twist.
* Shell Alternatives: While flour tortillas work best for that soft, pliable taco shell, you could experiment with other options. Consider using cinnamon-sugar pita bread cut into smaller circles and baked until crispy, or even waffle cones for a truly unique presentation.
* Dietary Considerations: For a gluten-free version, use gluten-free tortillas. For a vegan option, use vegan butter, plant-based whipped cream, and a vegan-friendly tortilla. You can also substitute the condensed milk in the filling with a plant-based alternative, though you may need to adjust the sweetness accordingly.

I’m confident that you’ll love these Pumpkin Pie Tacos as much as I do. They’re a fun and festive way to celebrate the flavors of fall, and they’re sure to impress your friends and family.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some culinary magic! I can’t wait to hear about your experience making these delicious treats. Don’t forget to snap a picture of your creations and share them with me! Tag me in your photos and let me know what variations you tried. I’m always looking for new and exciting ways to enjoy this delightful dessert. Happy baking, and enjoy your Pumpkin Pie Tacos!