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Pumpkin Pie Tacos

Pumpkin pie tacos with crispy cinnamon sugar fried tortilla shells and a smooth pumpkin cream filling. Finished with whipped cream, caramel drizzle, and a pumpkin spice dusting.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Taco shells
  • 12 flour tortillas Use small 6-inch tortillas.
  • 0.25 cup vegetable oil Enough for frying about 2 inches deep.
  • 0.333 cup sugar For cinnamon sugar coating.
  • 2 tsp cinnamon For cinnamon sugar coating.
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 package (8 oz) cream cheese Soften before beating.
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
Topping
  • 1 whipped cream For topping after filling.
  • 1 caramel sauce Drizzle over each taco.
  • 1 tsp pumpkin pie spice Final dusting.

Equipment

  • 1 Dutch oven

Method
 

Fry and shape the taco shells
  1. Heat 2 inches of vegetable oil to 350F in a Dutch oven. Fold each flour tortilla in half and hold with tongs while frying 1-2 minutes per side until golden and crispy, adjusting the heat to keep 350F.
  2. Immediately roll each fried shell in cinnamon sugar. Let cool in the taco shape so it stays crisp and holds form.
Make the pumpkin pie cream
  1. Beat the cream cheese smooth until no lumps remain. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until completely smooth.
Assemble the pumpkin pie tacos
  1. Fill each cinnamon sugar fried taco shell with pumpkin pie cream. Top with whipped cream, drizzle with caramel sauce, and dust with pumpkin pie spice.

Notes

For the crispest shells, work in batches so the oil stays close to 350F and roll in cinnamon sugar right after frying while the shells are hot. Store assembled tacos in the fridge up to 1 day, but keep shells and cream separate for best texture. Freezing isn’t recommended because the fried shell texture and cream filling will change. For a lighter swap, use low-fat cream cheese (texture may be slightly softer).