Pumpkin Pie Tacos | Kitchen Fun With My 3 Sons

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These Pumpkin Pie Tacos are a unique pumpkin dessert that everyone loves. They have a crispy cinnamon sugar shell and creamy pumpkin filling—the perfect Fall treat!

Table of Contents

Easy Pumpkin Pie Tacos Recipe

This is such a creative recipe that adults and kids alike crave! Making them is the only thing that’s more fun than eating them. My kids love joining me in the kitchen to prepare these pumpkin pie tacos and get excited to taste test some dessert tacos. Plus, your whole house smells of amazing pumpkin and cinnamon while you’re putting them together.

The creamy pumpkin filling is well complemented by the tangy cream cheese. Adding vanilla pudding mix increases the vanilla flavor and helps achieve perfect consistency. You will likely want to double the batch because you won’t eat just one! This is the ultimate Fall dessert for Thanksgiving that the entire family will enjoy.

Three small tacos filled with creamy pumpkin pie filling and topped with whipped cream, arranged on a wooden surface. The tacos have a cinnamon-sugar coating and are served with a glass of milk and a large yellow squash in the background. A red cloth and cinnamon sticks are also visible, adding a warm, autumnal feel to the scene.

Why You’ll Love These Pumpkin Pie Tacos

Budget-friendly. The ingredients in this recipe are very inexpensive, making it ideal for even small budgets.
Fall favorite. Pumpkin and cinnamon are the perfect Fall flavor combination.
Great for parties. If you make these for your next gathering, they are sure to impress a crowd!

Recipe Ingredients

Below are all the items you need to make this creative pumpkin dessert. Each ingredient can be found any time of year, so you don’t have to wait for Fall to enjoy it! Many of these will be in the baking aisle at your local grocery store.

Mini tortillas: These are in the same aisle as regular tortilla shells and taco ingredients. I highly recommend flour tortillas over corn because they are stronger and hold up better when baked.
Butter: I add butter to the tortillas for color and to help the cinnamon sugar stick to them.
Cinnamon sugar and white sugar: I sprinkle cinnamon sugar on the outside of the tacos for texture and extra flavor. I also add white sugar to the pumpkin mixture to sweeten it up.
Cream cheese: This ingredient adds the right amount of fat and richness to the pumpkin filling and provides structure so it doesn’t ooze out of the shells.
Pumpkin: Ensure that you grab pure pumpkin and not pumpkin pie filling. You’ll add plenty of other components to flavor and sweeten the pumpkin puree. Feel free to use canned or Homemade Pumpkin Puree, depending on your preference.
Pumpkin Pie Spice: This blend is filled with warm spices to amp up the pumpkin flavor. You may use just ground cinnamon or a combination of cinnamon and nutmeg.
Vanilla extract: Add a little bit of vanilla for a subtle flavor that will enhance the other flavors in the recipe.
Vanilla pudding mix: Don’t prepare the pudding according to the package. Add the dry mix to the filling as is. It adds texture and flavor!
Whipped topping: This is a great optional topping to add to your taco.

Overhead view of ingredients for pumpkin pie tacos, including a bowl of pumpkin puree, flour tortillas, a small bowl of cinnamon sugar, a stick of butter, cream cheese, and various seasonings, all arranged on a white marble surface.

How To Make Pumpkin Pie Tacos

Here are all the steps to make these yummy pumpkin pie tacos. The printable recipe card at the bottom of the post provides more detailed instructions. I recommend preheating your oven to 350 degrees F while preparing the tortillas. Also, ensure that your butter is melted and the cream cheese is out to soften before you start!

Prepare the tortillas. Dip the tortillas in melted butter and then into the cinnamon sugar until well coated on both sides of the tortillas.
Bake them. Then, fold each tortilla, turn a muffin tin upside down, and use the grooves between the cups to hold them up. Fill the muffin tin with as many as possible and put them in the oven for about 15 minutes or until they are a light golden brown. Repeat the process until all of the shells are done.

Two small bowls on a white surface, one filled with melted butter and the other with cinnamon sugar. A stack of flour tortillas is placed nearby.

Two small taco shells coated in cinnamon sugar, shaped and placed upside down on a muffin tin, ready for baking or setting.

Make the taco filling. Combine cream cheese, pumpkin, vanilla, sugar, pudding mix, and pumpkin pie spice in a large bowl. Use an electric mixer or a large spoon to stir and mix until smooth.

A glass mixing bowl filled with ingredients for the pumpkin pie filling, including pumpkin puree, sugar, cream cheese, and spices. Nearby are a stack of flour tortillas and a small bowl of cinnamon sugar.

A glass mixing bowl with the blended pumpkin pie filling, vibrant orange in color, ready for assembling the tacos. A stack of tortillas and a bowl of cinnamon sugar are visible in the background.

Pipe the filling. Transfer the filling into a piping bag (or a Ziploc bag with a corner cut off) and pipe some of the pumpkin mixture into each cooled shell.
Garnish and serve. If you like, top them with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Enjoy!

Overhead view of three mini tacos filled with creamy pumpkin pie filling, each topped with whipped cream and a sprinkle of cinnamon. The tacos, with a cinnamon-sugar coating, are arranged on a wooden board. A glass of milk and a large yellow squash are visible in the background, while a red cloth and cinnamon sticks add to the warm, fall-themed setting.

Tips for Success

Don’t assemble them ahead of time. It is best to assemble the pumpkin tacos right before serving. Store the pumpkin filling separately from the taco shells if you decide to make them ahead.
Fry the tortillas. Instead of using the oven, you may deep fry the taco shells in oil. Once golden, pull them out and pinch them into a shell shape with a pair of tongs.
Let the shells cool completely. Before you make your tacos, allow the shells to cool completely so the filling doesn’t melt and become runny.
Serve Immediately: For the best texture, assemble and serve the tacos immediately after filling them to keep the shells crisp and prevent them from becoming soggy.
Drizzle with Caramel: For an extra touch of indulgence, drizzle some warm caramel sauce over the tacos just before serving.
Chill the Filling: Let the pumpkin filling chill in the refrigerator for at least an hour before assembling the tacos. This helps the flavors meld together and makes it easier to handle.
Toast the Pecans: Lightly toast the chopped pecans before sprinkling them on top of the tacos to enhance their nutty flavor and add an extra layer of crunch.

Proper Storage

You may store the prepared pumpkin taco filling in an airtight container in the fridge for up to 3 days. The taco shells may be stored at room temperature for 1-2 days. Put them together right before you’re ready to serve! I do not recommend saving any filled pumpkin pie tacos, as the shell will become soggy.

Close-up overhead view of two mini tacos with cinnamon-sugar coated shells, filled with pumpkin pie filling and topped with whipped cream and a sprinkle of cinnamon. The tacos are arranged side by side on a wooden surface, showcasing the rich, creamy texture of the filling.

More Pumpkin Pie Desserts

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Preheat oven to 350 degrees.
Dip your tortilla in the butter and shake off any excess.
Cover the tortilla in the cinnamon sugar mixture.
Place the tortilla in between 2 cups of an upside down muffin tin.
Repeat with however many your size muffin tin can hold, you will have to do this in batches.
Place the pan in the oven for 15 minutes. Repeat with all 12 tortillas.
Set the tortillas aside to cool.
In a mixing bowl combine the softened cream cheese, pumpkin puree, vanilla, sugar and instant pudding mix.
Transfer the pumpkin pie filling to a piping bag or zip-loc bag with the tip cut off. Pipe the filling into the cooled shells.
Top with whipped cream and a sprinkle of cinnamon if you like. Serve!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

These are best served fresh. You can prep the shells and the filling ahead, but do not assemble until ready to serve.
Make sure you use pure pumpkin and not pumpkin pie filling, as they differ.
You can use cinnamon instead of pumpkin pie spice if you like.

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