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Pumpkin Pie Tacos

Enjoy a delightful fusion of flavors with crunchy taco shells filled with creamy pumpkin filling and topped with whipped cream and cinnamon.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 tacos
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups pumpkin puree
  • 1 cup sweetened condensed milk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
For assembly
  • 1 package taco shells Use crunchy taco shells for best results.
  • whipped cream For topping.
  • cinnamon For sprinkling.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir until well mixed and smooth.
  3. Carefully spoon the pumpkin mixture into the taco shells, filling them generously.
Baking
  1. Place the filled taco shells on a baking sheet and bake for about 10-12 minutes or until the shells are golden and the filling is heated through.
Serving
  1. Once baked, let the taco shells cool for a couple of minutes. Serve with a dollop of whipped cream on top and a sprinkle of cinnamon.

Notes

For lighter options, consider using reduced-fat sweetened condensed milk or nut milk. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature for about 5-7 minutes.