Description
Seasonal Mexican-inspired pumpkin pie tacos blend autumn’s warmth with zesty taco traditions. Creamy spiced filling nestled in crisp tortillas promises a delightful culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 pie crusts (pre-made or homemade)
- 1 can (15 oz/425 g) pumpkin puree
- 1 cup (240 ml) heavy cream
Spices and Seasonings:
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup (150 g) brown sugar
Taco Shell and Topping:
- 8 soft corn tortillas
- 1/2 cup (120 ml) whipped cream
- 2 tbsp powdered sugar
- 1/4 cup (30 g) chopped pecans
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
- Roll out pie crusts on a lightly floured surface and cut into 8 circular taco shell shapes using a large round cookie cutter or knife.
- Carefully drape each pie crust circle over two parallel oven rack bars to create a curved taco shell shape, ensuring they are suspended without touching the rack.
- Bake pie crust shells for 10-12 minutes until golden and crisp, then remove and let cool completely on a wire rack.
- Warm the corn tortillas in a skillet or microwave to make them pliable.
- Fill each cooled pie crust shell with the spiced pumpkin mixture, spreading evenly to the edges.
- Gently fold the corn tortillas around the filled pie crust shells to create a taco-like presentation.
- Top each pumpkin pie taco with a dollop of whipped cream, sprinkle with powdered sugar, and garnish with chopped pecans.
- Serve immediately and enjoy the unique fusion of pumpkin pie and taco flavors.
Notes
- Select high-quality pumpkin puree for the richest, most authentic autumn flavor that enhances the overall taste profile.
- Ensure pie crust is rolled thin and evenly to create delicate, crispy taco shells that hold their shape without breaking.
- Experiment with spice ratios to personalize the warmth and intensity of the pumpkin pie filling, adjusting cinnamon, nutmeg, and ginger to suit individual preferences.
- For gluten-free adaptation, replace traditional pie crust with almond flour or gluten-free pastry dough, maintaining the delicate texture and crisp structure.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg