Looking for a fun, fall-inspired dessert that’s sure to turn heads at your next gathering? These Pumpkin Pie Tacos are exactly what your autumn needs! A creative take on traditional pumpkin pie, this recipe transforms crispy taco-shaped shells into handheld treats filled with creamy pumpkin pie filling and topped with whipped cream or your favorite fall garnishes.
Whether you’re throwing a Thanksgiving party, need a Halloween dessert idea, or just want to surprise your family with something new and delicious, Pumpkin Pie Tacos deliver all the cozy flavors of fall in a playful new form.
Why You’ll Love Pumpkin Pie Tacos
- 🎃 Perfect Fall Flavor – Everything you love about pumpkin pie in a cute, bite-sized taco format.
- 👨👩👧👦 Kid-Friendly & Party-Ready – Great for family events, Friendsgiving, or dessert buffets.
- 🥧 Portable & Shareable – Easier to serve and eat than a traditional slice of pie.
- ⏱️ Quick to Make – Use simple ingredients and shortcuts to have them ready in under 30 minutes.
- 🎉 Totally customizable – Make them mini, gluten-free, or even no-bake!
What Are Pumpkin Pie Tacos?
Pumpkin Pie Tacos are dessert tacos made with a crispy shell (usually baked flour tortillas or cookie dough), filled with a sweet pumpkin pie mixture, and topped with whipped cream, nuts, or caramel. It’s a fusion dessert that brings the classic flavor of pumpkin pie into a fun, taco-style presentation.
Think of them as:
- Mini pumpkin pies
- Pumpkin cannoli alternatives
- A no-fork-required fall dessert
Ingredients You’ll Need
For the Taco Shells:
Choose your taco base:
Option 1: Flour Tortillas
- Small flour tortillas (4–6 inches)
- Butter or cooking spray
- Cinnamon sugar (1/2 cup sugar + 2 tsp cinnamon)
Option 2: Cookie Dough Shells (for sweeter version)
- Sugar cookie dough or graham cracker dough
- Rolled and shaped into taco shells using a muffin tin or baking rack
For the Pumpkin Pie Filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 oz cream cheese, softened
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ cup whipped topping or heavy cream, whipped
Toppings (Optional but Recommended!):
- Whipped cream or Cool Whip
- Caramel drizzle
- Crushed pecans or walnuts
- Mini chocolate chips
- Cinnamon sugar
- Toasted coconut
How to Make Pumpkin Pie Tacos
Step 1: Make the Taco Shells
If using flour tortillas:
- Preheat oven to 375°F (190°C).
- Cut small tortillas into circles using a cookie cutter (optional for mini tacos).
- Lightly coat each tortilla with butter or cooking spray, then sprinkle with cinnamon sugar.
- Drape tortillas over oven-safe taco stands, or lay them between the cups of an upside-down muffin tin to form a taco shape.
- Bake for 8–10 minutes or until golden brown and crispy. Let cool completely.
If using cookie dough:
- Roll out dough into circles and shape over the back of a greased muffin tin or taco rack.
- Bake according to package instructions, usually 10–12 minutes, until golden.
- Let cool before filling.
Step 2: Prepare the Pumpkin Pie Filling
- In a medium bowl, beat together pumpkin puree, cream cheese, brown sugar, vanilla, and pumpkin pie spice until smooth.
- Gently fold in the whipped topping to lighten the texture.
- Chill in the refrigerator for 10–15 minutes to firm up (optional but helps with piping).
Step 3: Assemble the Tacos
- Once taco shells are fully cooled, use a spoon or piping bag to fill each shell with the pumpkin pie mixture.
- Top with whipped cream, caramel, chopped nuts, or any of your favorite toppings.
- Serve immediately, or chill for 10 minutes before serving for a firmer bite.
Make-Ahead and Storage Tips
- Taco Shells: Bake and store in an airtight container for up to 3 days.
- Filling: Can be made up to 2 days in advance and stored in the fridge.
- Assembled Tacos: Best enjoyed the day of. For crunchier shells, assemble right before serving to avoid sogginess.
Fun Variations
1. Mini Pumpkin Pie Tacos
Use cookie cutters to make smaller shells—perfect for party platters or kids.
2. Pumpkin Cheesecake Tacos
Use a cream cheese-heavy filling and add a swirl of caramel or crushed graham crackers for that cheesecake twist.
3. Gluten-Free Version
Use gluten-free tortillas or gluten-free cookie dough for shells.
4. No-Bake Pumpkin Pie Tacos
Use store-bought waffle cones cut in half or cookie crisps as the “taco shells.” Fill with chilled pumpkin mousse.
5. Savory-Sweet Tacos
Add a tiny pinch of salt to the filling or top with bacon bits for a sweet & salty contrast.
What to Serve with Pumpkin Pie Tacos
These tacos are a show-stopping dessert on their own but can be served alongside:
- A warm spiced apple cider
- Pumpkin spice lattes
- Hot chocolate with cinnamon
- Vanilla ice cream on the side
- A Thanksgiving dessert buffet
They’re especially great for:
- Fall birthdays
- Friendsgiving gatherings
- Halloween parties
- Harvest festivals
- Classroom treats (kid-approved!)
FAQs About Pumpkin Pie Tacos
Can I make them dairy-free?
Yes! Use dairy-free cream cheese (like almond or coconut-based) and a non-dairy whipped topping.
Can I make these low sugar?
Use a sugar-free sweetener and low-carb tortilla or keto cookie dough to cut down on sugar.
Can I use pumpkin pie filling instead of puree?
You can, but skip the brown sugar and reduce or omit the spices—pie filling is pre-sweetened and spiced.
Do these need to be refrigerated?
If filled ahead of time, yes. Otherwise, store components separately until ready to serve.
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Final Thoughts
Pumpkin Pie Tacos are a creative, crave-worthy dessert that captures the essence of fall in every bite. Whether you serve them at a party or make them just for fun at home, they’re a guaranteed hit. With crispy cinnamon sugar shells, creamy pumpkin filling, and endless topping possibilities, this treat turns a classic pie into a modern, portable masterpiece.
Make them once, and they’ll become a new seasonal tradition.
Print
Pumpkin Pie Tacos: A Fun and Delicious Twist on Fall Dessert
Ingredients
• 12 small corn tortillas • 2 cups pumpkin puree • ½ cup brown sugar • ¼ cup granulated sugar • 2 eggs • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ¼ tsp nutmeg • ¼ tsp salt • 1 cup whipped cream • ¼ cup chopped pecans • 2 tbsp butter, melted • 2 tbsp brown sugar for coating
Instructions
- Preheat oven to 350°F
- Whisk together pumpkin puree, both sugars, eggs, and vanilla
- Add spices and salt, mix well
- Pour into greased 8×8 inch baking dish
- Bake 30-35 minutes until set
- Let cool completely, then chill 1 hour
- Mix melted butter and 2 tbsp brown sugar
- Brush tortillas with butter mixture
- Heat tortillas in skillet until slightly crispy
- Scoop chilled pumpkin filling into tortillas
- Top with whipped cream and chopped pecans
- Serve immediately
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 35 mins, Total Time: 1 hour 25 mins, Servings: 12, Calories: 180, Net Carbs: 28g, Fats: 8g, Protein: 4g