Pumpkin Pie Tacos
Pumpkin Pie Tacos - these mini crunchy cinnamon and sugar tortilla shells, filled with pumpkin filling and topped with whipped topping are an ultimate fall dessert. Prepared for Halloween or Thanksgiving Day, they will be a hit!
Ingredients
- FOR THE TORTILLA SHELLS:
- 6 large flour tortillas
- ⅔ cup light brown sugar
- 1 teaspoon ground cinnamon
- Oil for frying
- FOR THE PUMPKIN FILLING:
- 8 ounces cream cheese
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- FOR THE WHIPPED TOPPING:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
- TO MAKE TORTILLA SHELLS - Turn a muffin tin upside down and set aside. Next, combine light brown sugar with cinnamon in a medium bowl and set aside.
- Cut the tortillas with a cookie cutter - 4 or 4.5 inches. You’ll need 18 tortilla circles. Heat 1 inch of oil in a deep frying pan, on medium heat, then place a tortilla circle using tongs, turn it over after 5–6 seconds and fold it in half to get a shell shape. Fry it until it gets light brown, then turn over and repeat the procedure.
- Finally, take the tortilla shell out of oil and immediately place in a bowl with sugar and cinnamon and coat it well. Place the tortilla shells in an upside down muffin tin. Repeat the same procedure with the rest of the circles.
- TO MAKE PUMPKIN PIE FILLING - beat cream cheese and granulated sugar with an electric mixer until smooth, then add pumpkin puree, vanilla, cinnamon, nutmeg and ginger and beat some more until it’s combined. Put the mixture in a piping bag and leave in the fridge, while preparing whipped topping.
- TO MAKE WHIPPED TOPPING - beat heavy whipping cream, powdered sugar and vanilla in a medium bowl, using an electric mixer, first at low speed for about 1 minute, then at high speed until stiff peaks form and put in a piping bag.
- TO ASSEMBLE TACOS - cut the piping bags’ tops, then fill cooled tortilla shells with pumpkin filling then top with whipped topping, sprinkling some cinnamon on top.
Notes
- If you notice any air bubbles while frying tortilla shells, simply pierce them with a fork or knife before placing them in hot oil. This will prevent air bubbles from making.
- Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.
- If you don´t have a round cookie cutter, you can cut circles with a glass and a knife. First place a tortilla on the cutting board, then put a glass on it and cut tortilla with a knife around the glass, until you get a circle.
- Can tortilla shells be baked in the oven, instead of fried?
- Yes, they can. In that case, spread melted butter on both sides of tortilla circles and then transfer them to a bowl with sugar and cinnamon mixture. When both sides are coated, fold tortilla circles in half and place them in a muffin tin turned upside down. Bake them for 5-7 min at 400 F. It is certainly easier to prepare tortilla shells this way, but they taste better if you fry them in deep oil.
- Tortilla shells need to be completely cooled when you fill them.
Nutrition
Serving: 1gCalories: 204kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 29mgSodium: 140mgFiber: 2gSugar: 10g
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