Ingredients:
For the Cinnamon Sugar Taco Shells:
10-12 small flour tortillas
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
For the Pumpkin Pie Filling:
1 cup canned pumpkin puree
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
For the Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Prepare the Cinnamon Sugar Taco Shells:
Preheat your oven to 400°F (200°C).
In a small mixing bowl, combine the granulated sugar with ground cinnamon.
Brush both sides of each tortilla with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
Drape each tortilla over two bars of the oven rack to shape them into a taco form. Bake for about 8-10 minutes until they turn crispy and golden brown. Carefully remove them from the oven and let them cool completely.
Make the Pumpkin Pie Filling:
In a medium saucepan, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and vanilla extract.
Cook the mixture over medium heat, stirring constantly until it is smooth and slightly thickened, which should take about 5-7 minutes. Remove from heat and allow the filling to cool completely.
Prepare the Whipped Cream:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This creates a rich and fluffy topping for your tacos.
Assemble the Pumpkin Pie Tacos:
Once both the taco shells and pumpkin pie filling have cooled completely, spoon the pumpkin pie filling into each taco shell.
Top with a generous dollop of whipped cream. For an extra touch, sprinkle a little additional cinnamon on top for garnish.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes | Servings: 10-12 tacos