Ingredients
• 6 small flour or corn tortillas
• 1/2 cup pumpkin puree (unsweetened)
• 2 tbsp maple syrup or brown sugar
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• 1 tbsp butter or coconut oil (for softening tortillas)
• 1/4 cup whipped cream or coconut whipped cream
• Optional toppings: cinnamon sugar, chopped pecans, mini chocolate chips
Instructions
- Make the pumpkin filling: In a small bowl, mix pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until smooth. Set aside.
- Warm a skillet over medium heat. Lightly brush each tortilla with melted butter or coconut oil.
- Heat each tortilla for about 30 seconds per side to soften—this makes them easier to shape.
- Shape into tacos: Drape each warm tortilla over a taco holder, rolling pin, or upside-down muffin tin to form a U-shape. Let cool slightly to hold shape.
- Spoon 1–2 tablespoons of pumpkin filling into each taco shell.
- Top with a dollop of whipped cream and a sprinkle of cinnamon sugar, pecans, or chocolate chips.
- Serve immediately and enjoy this playful twist on classic pumpkin pie!
💡 For extra crunch: lightly bake shaped shells at 350°F for 5–7 minutes before filling!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins (or 10 mins if baking shells) , Total Time : 15–25 mins , Servings : 6 tacos , Calories : 90 , Net Carbs: 12g , Fats: 4g , Protein: 2g