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Pumpkin Pie Tacos

Pumpkin pie tacos with crispy cinnamon sugar tortilla shells are filled with smooth, spiced pumpkin pie cream and finished with whipped cream and caramel. This dessert taco method blends quick frying with a creamy pumpkin filling for a caramel-pumpkin spice bite in every shell.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Taco shells
  • 12 small (6-inch) flour tortillas
  • 1 vegetable oil for frying
  • 0.333 cup sugar
  • 2 tsp cinnamon
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 package (8 oz) cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
Topping
  • 1 whipped cream
  • 1 caramel sauce
  • 1 tsp pumpkin pie spice

Equipment

  • 1 cast iron skillet

Method
 

Fry and shape the cinnamon sugar taco shells
  1. Heat about 2 inches of vegetable oil in a cast iron skillet to 350F. Keep oil at 350F while you fry.
  2. Fold one small (6-inch) flour tortilla in half and hold it with tongs while frying. Cook 1-2 minutes per side until golden and crispy.
  3. Lift the fried tortilla from the oil and immediately roll it in the cinnamon sugar mixture. Let it cool in the taco shape so it sets crisp.
  4. Repeat with the remaining tortillas, keeping the oil at 350F between batches. Let the shells cool shaped before filling.
Make the pumpkin pie cream filling
  1. Beat the cream cheese until smooth. This creates a creamy base that blends without lumps.
  2. Add pumpkin puree to the cream cheese and mix until smooth. Scrape the bowl sides as needed to fully combine.
  3. Add powdered sugar, pumpkin pie spice, cinnamon, and vanilla. Beat until completely smooth and evenly spiced.
Assemble the pumpkin pie tacos
  1. Fill each cinnamon taco shell with pumpkin pie cream. Spoon in just enough to mound slightly without soaking the shell.
  2. Top each taco with whipped cream. Finish with a drizzle of caramel sauce for a glossy layer.
  3. Dust the tacos with pumpkin pie spice right before serving. Use a light hand so the spice stays bright on top.

Notes

For the crispiest shells, cool the fried tortillas fully in their taco shape before filling, and assemble close to serving. Store leftover pumpkin pie cream separately in the refrigerator up to 3 days; for best texture, keep shells unfilled and crisp. Freeze the filling up to 1 month (thaw in the fridge and stir smooth). Dietary swap: use reduced-fat cream cheese for a slightly lighter filling without changing the method.