Get Ready for Fall with this Delicious Pumpkin Pie Tacos Recipe

Pumpkin Pie Tacos Recipe

If you're looking for a unique and delicious dessert to serve at your next fall gathering, look no further than these pumpkin pie tacos! Combining two classic favorites, these sweet treats are sure to be a hit with everyone.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp salt
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 12 small flour tortillas
• 1/4 cup melted butter
• 1/4 cup granulated sugar
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt until well combined.
3. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Spread a thin layer of the cream cheese mixture onto each tortilla, leaving about 1/2 inch around the edges.
5. Spoon a generous amount of the pumpkin mixture on top of the cream cheese mixture.
6. Roll up each tortilla tightly and place seam-side down in a baking dish.
7. Brush the tops of the tortillas with melted butter.
8. In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle the mixture over the tops of the tortillas.
9. Bake for 15-20 minutes, or until the tortillas are golden brown and crispy.
10. Serve warm, topped with whipped cream and a sprinkle of cinnamon.

Tips:

Choosing Tortillas:

When choosing tortillas for this recipe, look for small, soft flour tortillas that are pliable enough to roll up tightly without tearing.

Pumpkin Puree:

Be sure to use canned pumpkin puree, not pumpkin pie filling, as the latter already has spices and sweeteners added.

Cream Cheese:

Make sure your cream cheese is softened at room temperature before using it to make the filling. This will ensure that it blends smoothly and evenly with the powdered sugar and vanilla extract.

How to Store:

These pumpkin pie tacos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F for 5-10 minutes, or until heated through.

Frequently Asked Questions:

Q: Can I use corn tortillas instead of flour tortillas?

A:

While you can use corn tortillas, they may not roll up as easily and may be more prone to tearing. If you do use corn tortillas, warm them in the microwave for a few seconds before rolling to make them more pliable.

Q: Can I make these ahead of time?

A:

Yes! You can assemble the tacos ahead of time and store them in the refrigerator until you're ready to bake them. Just be sure to brush them with melted butter and sprinkle with cinnamon sugar right before baking.

Q: Can I freeze these pumpkin pie tacos?

A:

Yes, you can freeze them before baking. Assemble the tacos as directed, then wrap each one individually in plastic wrap and place them in a freezer-safe container or bag. To reheat, thaw them in the refrigerator overnight and then bake as directed.

Q: Can I use a homemade pumpkin puree instead of canned?

A:

Certainly! If you choose to make your own pumpkin puree, just be sure to strain it well to remove any excess liquid before using it in this recipe.

Q: What other toppings can I use on these pumpkin pie tacos?

A:

These tacos are delicious topped with whipped cream and a sprinkle of cinnamon, but you could also try adding chopped pecans, caramel sauce, or even a drizzle of chocolate syrup.