Description
An innovative twist on a classic fall favorite, combining spiced pumpkin filling with crispy taco shells for a delightful dessert.
Ingredients
Scale
- 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