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Pumpkin Pie Tacos

Pumpkin Pie Tacos
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Pumpkin Pie Tacos offer a unique and playful twist on the classic pumpkin pie dessert. Featuring a smooth, spiced pumpkin filling nestled inside crispy taco-shaped shells, this dessert perfectly balances warmth, sweetness, and texture for a cozy fall treat that delights guests and family alike.

Ingredients

Scale

Filling

  • 1 cup pumpkin puree (canned or homemade)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup sweetened condensed milk
  • 2 large eggs

Taco Shells

  • 6 flour or corn tortillas (premade or homemade, for crisping into taco shells)

Toppings

  • Whipped cream or cream cheese frosting
  • Ground cinnamon, for sprinkling (optional)
  • Toasted pecans or walnuts (optional)
  • Chocolate drizzle (optional)

Variations (optional)

  • Gluten-free tortillas for shells
  • Flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) to replace eggs for vegan filling
  • Coconut condensed milk as vegan alternative
  • Cayenne or chili powder pinch for spice kick

Instructions

  1. Prepare the pumpkin filling: In a mixing bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, sweetened condensed milk, and eggs until the mixture is smooth and creamy, creating a luscious, flavorful filling.
  2. Shape and crisp taco shells: Warm tortillas briefly, then fold them gently over a taco mold or drape them over the oven rack. Bake at 375°F (190°C) for about 10-15 minutes until they form a crispy taco shell shape, turning once for even crispness.
  3. Fill the taco shells: Allow the taco shells to cool and become fully crispy. Spoon the pumpkin filling generously inside each shell, filling every curve completely.
  4. Add toppings: Top each filled taco with a dollop of whipped cream or cream cheese frosting. Sprinkle with cinnamon or add toasted nuts and an optional chocolate drizzle to enhance flavor and presentation.

Notes

  • Bake taco shells on a wire rack to crisp both sides evenly without sogginess.
  • Cool the pumpkin filling slightly before filling shells to avoid softening them.
  • Taste and adjust spices and sweetness of the filling before baking.
  • Use fresh pumpkin puree if possible for a brighter flavor than canned.
  • Fill tacos just before serving to maintain the crunch of the shells.

Nutrition

Keywords: Pumpkin Pie, Tacos, Fall Dessert, Pumpkin Dessert, Thanksgiving Dessert, Gluten-Free Dessert, Vegan Pumpkin Pie Filling

Find it online: https://sophiemelody.com/pumpkin-pie-tacos/