Pumpkin Pie Tacos – Learn like a Pro:- A delicious take on the traditional dessert, Pumpkin Pie Tacos combine the flavours of pumpkin pie with the pleasure and convenience of taco shells. This results in a delightful twist on the classic dish. If you are looking to add a one-of-a-kind dessert to your menu, these delectable delights are an excellent choice for fall get-togethers, holiday parties, or any other occasion.
Pumpkin Pie Tacos – Learn like a Pro
Due to the fact that they are topped with whipped cream and spices, in addition to having a crispy taco shell that is filled with a creamy pumpkin pie filling, they are sure to be a success with everyone at the table!
Ingredients
- 12 small flour tortillas
- 1 can (15 ounces) pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Whipped cream, for topping
- Ground cinnamon, for garnish
Also see : Snickerdoodle Apple Pie Bites – Easiest Recipe Ever
Instructions
Prepare a muffin tin with a capacity of 12 cups by greasing it lightly and preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Form the flour tortillas into taco shell shapes by pressing them gently into each muffin cup after they have been pressed. Bake in an oven that has been warmed for ten to twelve minutes, or until the food is golden brown and crispy.
Get out of the oven and let it to cool down. Mix the pumpkin puree, heavy cream, brown sugar, eggs, vanilla essence, cinnamon, nutmeg, ginger, and cloves together in a large mixing bowl. Mix until everything is evenly distributed. Mix until it is completely smooth and properly blended. The pumpkin pie filling should be spooned into each taco shell until it is approximately three quarters full.
To ensure that the filling is completely set, place the taco shells that have been filled back into the oven and continue baking for an additional 15–20 minutes. After removing from the oven, let the cake to cool for a short period of time before covering it with whipped cream and a dusting of ground cinnamon.
Nutrition
- Serving Size: 1 Pumpkin Pie Taco
- Calories: 250
- Total Fat: 12 g
- Saturated Fat: 6 g
- Cholesterol: 55 mg
- Sodium: 150 mg
- Total Carbohydrates: 33 g
- Dietary Fiber: 2 g
- Sugars: 12 g
- Protein: 4 g
Tips
It is important to avoid overfilling the taco shells with the pumpkin pie filling, since this could cause them to spill over when they are being baked. If you would like a dessert that is lighter, you can use whipped coconut cream as a topping instead of the typical whipped cream. As decorations, you may personalise your Pumpkin Pie Tacos by adding chopped nuts, caramel sauce, or chocolate shavings.
FAQ
Q.1) Can I use homemade pumpkin puree instead of canned?
In this case, the utilisation of pumpkin puree that was produced at home is permissible. It is important to ensure that it is not excessively watery and that it has a decent drainage system.
Q.2) Can I make these ahead of time?
There is no problem with preparing the taco shells and filling in advance; however, it is best to assemble them right before serving in order to preserve their crispiness.
Q.3) How should I store leftovers?
When placed in an airtight container, any leftover Pumpkin Pie Tacos can be kept in the refrigerator for up to three days. This is provided that the container is sealed tightly. The dish should be reheated in the oven or the microwave before it is ready to be served.
