Pumpkin Pie Tacos
Pumpkin Pie Tacos are an innovative twist on a classic fall favorite that combines two beloved treats into one delicious dessert. Imagine the warmth of a spiced pumpkin filling nestled inside crispy taco shells, creating a delightful fusion of flavors and textures. This recipe is not only easy to make but brings a sense of nostalgia to your table, making it a comforting choice for family gatherings, holiday feasts, or cozy evenings at home. Join me for this step-by-step guide on how to create these scrumptious Pumpkin Pie Tacos that are sure to impress everyone.
Why You’ll Love This Recipe
These Pumpkin Pie Tacos are particularly appealing for several reasons. First, they are incredibly simple to prepare, requiring only a handful of ingredients readily available in most kitchens. The recipe is a great solution for those who crave the flavors of pumpkin pie without the fuss of a traditional pie crust. With minimal cooking time, you can whip these up in under an hour, making them perfect for any occasion, whether it’s a casual weeknight dessert or a festive holiday treat. Plus, they serve as a crowd-pleaser; the combination of flavors and textures will keep everyone coming back for more.
Ingredients
1 cup all-purpose flour (or gluten-free flour)
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted
3-4 tablespoons cold water
1 cup canned pumpkin puree
1/2 cup sweetened condensed milk (or coconut milk for dairy-free)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg (or flax egg for vegan)
The ingredients for these Pumpkin Pie Tacos are not only simple but also come together to create a beautifully aromatic and flavorful dessert. The all-purpose flour or gluten-free flour provides a light and crisp texture to the taco shells, while the creamy pumpkin puree offers rich, earthy flavors that warm the soul. Sweetened condensed milk adds a luscious sweetness, and the spices—cinnamon, nutmeg, and ginger—infuse the filling with a nostalgic autumnal aroma. Topped with a dollop of whipped cream, nuts, or a sprinkle of cinnamon, it becomes a visual feast to enjoy with family and friends.
Step-by-Step Directions
1. Prepare the Taco Shells
Start by mixing the flour, sugar, and salt in a medium-sized bowl. Then, pour the melted butter into the mixture and blend until crumbly. Gradually add the cold water, stirring until a dough forms. Once mixed, chill the dough in the refrigerator for about 10 minutes.
While the dough is chilling, preheat your oven to 350°F (175°C). After chilling, roll out the dough on a lightly floured surface. Using a cutter or your hands, shape the rolled dough into taco-like forms, fitting them into a muffin tin to help retain their shape. Bake the shells in the preheated oven for 10-12 minutes, or until they are golden and crisp.
2. Make the Pumpkin Filling
While the taco shells are baking, it’s time to prepare the delicious pumpkin filling. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, ground cinnamon, ground nutmeg, ground ginger, salt, vanilla extract, and the egg (or flax egg for a vegan option). Continue whisking until the mixture is completely smooth and creamy.
3. Assemble and Bake
Remove the taco shells from the oven once they are golden. Carefully fill each taco shell with the prepared pumpkin filling, being sure not to overfill them. Return the filled tacos to the oven and bake for an additional 15 minutes or until the filling is set and firm.
4. Serving
Allow the Pumpkin Pie Tacos to cool slightly before serving. Top them with whipped cream, a sprinkle of cinnamon, or chopped nuts for an added crunch. These beautiful and inviting tacos are the perfect centerpiece for any fall-themed gathering.
Tips & Tricks
- Dough Dynamics: If the dough becomes too sticky, feel free to add a sprinkle of flour, but be cautious not to overwork it, as that can lead to tough shells.
- Vegan Options: Use coconut milk and a flax egg to make this recipe fully vegan without sacrificing flavor.
- Spice Variations: For additional flavor, consider adding a pinch of allspice or cloves to the filling for a more complex tasting profile.
Serving Suggestions & Pairings
These Pumpkin Pie Tacos can stand alone as a sweet dessert or be paired with hot beverages like spiced chai tea or fragrant apple cider. They also work beautifully on dessert tables during holiday celebrations. Consider serving them with a side of vanilla ice cream or drizzling some caramel sauce for an indulgent touch.
Nutritional Information
Each Pumpkin Pie Taco roughly contains about 180 calories, with 8 grams of fat, 24 grams of carbohydrates, and 3 grams of protein. Being mindful of portion sizes can help keep this dessert a healthy treat. Enjoy in moderation for a balanced indulgence.
Storing Tips & Variations
To store leftover Pumpkin Pie Tacos, place them in an airtight container in the refrigerator, where they will keep for up to three days. For longer storage, you can freeze the taco shells separately from the filling. When ready to eat, reheat the shells in an oven at 350°F (175°C) until crisp and warm, and then fill them with the thawed pumpkin mixture.
For variations, consider using different fillings like sweet potato or butternut squash, or make them mini-sized for a delightful bite-sized treat.
Conclusion
Pumpkin Pie Tacos are an exciting and delicious way to enjoy the beloved flavors of pumpkin pie in a unique format. Easy to make, wonderfully flavorful, and visually appealing, they are sure to be a hit with anyone who tries them. I encourage you to take a break from the ordinary and try this delightful recipe for your next gathering. Let me know how your Pumpkin Pie Tacos turn out—I’m sure they’ll become a new favorite for you and your family!
FAQs
1. Can I make the taco shells in advance?
Yes! You can prepare the taco shells ahead of time and store them in an airtight container until you’re ready to fill them.
2. What can I use instead of sweetened condensed milk?
You can substitute coconut milk for a dairy-free option or use regular milk if you prefer.
3. Is this recipe suitable for vegans?
Absolutely! By using a flax egg and coconut milk, you can make these Pumpkin Pie Tacos completely vegan.
4. Can I freeze the filled taco shells?
It’s not recommended to freeze the filled taco shells, as the filling may become watery. Instead, freeze the shells and filling separately.
5. What toppings can I use?
You can top these tacos with whipped cream, chopped nuts, caramel sauce, or even a sprinkle of chocolate for an extra treat!
Pumpkin Pie Tacos
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An innovative twist on a classic fall favorite, combining spiced pumpkin filling with crispy taco shells for a delightful dessert.
Ingredients
- 1 cup all-purpose flour (or gluten-free flour)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3–4 tablespoons cold water
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk (or coconut milk for dairy-free)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan)
Instructions
- Prepare the Taco Shells: Mix the flour, sugar, and salt in a bowl. Add melted butter and blend until crumbly. Gradually add cold water, stirring until a dough forms. Chill for about 10 minutes. Preheat oven to 350°F (175°C). Roll out the dough, shape into taco forms, and bake for 10-12 minutes until golden.
- Make the Pumpkin Filling: Whisk together pumpkin puree, sweetened condensed milk, brown sugar, spices, salt, vanilla, and egg until smooth.
- Assemble and Bake: Remove taco shells, fill with pumpkin mixture, and bake for an additional 15 minutes until filling is set.
- Serving: Cool slightly, then top with whipped cream, cinnamon, or chopped nuts before serving.
Notes
Dough can be tricky; add flour if too sticky. For vegan options, use coconut milk and a flax egg.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 17g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
