Pumpkin Pie Tacos
Pumpkin Pie Tacos combine the flavors of pumpkin pie with a fun, hand-held taco format. They feature a spiced pumpkin filling tucked inside a crispy taco shell and topped with whipped cream.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 non-stick skillet
- 1 taco shell mold or baking sheet
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 1 cup pumpkin puree
- ½ cup sweetened condensed milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 4 small flour tortillas
- 1 cup vegetable oil for frying
- Whipped cream for serving
Instructions
- In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until smooth and well combined.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- While the oil heats, use a taco shell mold or bend the tortillas in half over the edge of a baking sheet to maintain their shape while frying.
- Once the oil is hot, carefully place one tortilla at a time in the skillet. Fry each for about 2-3 minutes on each side, or until golden brown and crispy.
- Using a spatula, remove the taco shells from the skillet and drain excess oil on paper towels.
- Once the taco shells are cool enough to handle, fill each with the pumpkin mixture.
- Top each taco with a generous dollop of whipped cream before serving.
Notes
For an added crunch, you can sprinkle crushed graham crackers or nuts over the whipped cream.
You can also add a drizzle of caramel sauce for an indulgent touch.
These tacos are best served immediately after filling to keep the shells crispy.