Pumpkin Pie Tacos

Have you ever thought about transforming your favorite fall dessert into a fun and portable treat? Enter Pumpkin Pie Tacos! This innovative recipe combines the rich, spiced flavors of traditional pumpkin pie with the delightful crunch of taco shells, creating a mouthwatering dessert that’s perfect for gatherings or a cozy night in. But how can something so simple be so delicious? In this post, we’ll explore everything you need to know about making Pumpkin Pie Tacos, from the ingredients to serving suggestions, ensuring you impress your family and friends with this creative twist on a classic.

Ingredients List

To whip up these delicious Pumpkin Pie Tacos, you’ll need the following ingredients:

For the Taco Shells:

• 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3-4 tablespoons cold water

For the Pumpkin Filling:

• 1 cup canned pumpkin puree (ensure it’s pure pumpkin, not pie filling)
• 1/2 cup sweetened condensed milk (or coconut milk for a dairy-free version)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg (or a flax egg for a vegan alternative)

For Toppings:

• Whipped cream (or coconut whipped cream)
• Chopped pecans or walnuts
• Ground cinnamon for dusting

Ingredient Substitutions

• Flour: Use almond flour for a low-carb option.
• Sweeteners: Substitute brown sugar with maple syrup for a natural sweetener.
• Milk: Replace sweetened condensed milk with a homemade version using coconut milk and sugar.

Step-by-Step Instructions

Step 1: Prepare the Taco Shells

1. Mix Dry Ingredients: In a bowl, combine flour, sugar, and salt.
2. Add Butter: Pour in the melted butter and mix until crumbly.
3. Add Water: Gradually add cold water, mixing until a dough forms. You want it to be soft but not sticky.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 10 minutes.

Step 2: Make the Pumpkin Filling

1. Combine Ingredients: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, spices, salt, vanilla extract, and egg until smooth.
2. Taste and Adjust: Taste the mixture and adjust spices or sweetness as desired.

Step 3: Form the Taco Shells

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick.
3. Cut into Circles: Use a round cutter or a glass to cut circles about 4-5 inches in diameter.
4. Shape the Shells: Gently drape each circle over the back of a muffin tin to create a taco shape. Bake for 10-12 minutes or until golden brown.

Step 4: Fill the Taco Shells

1. Fill Shells: Once the taco shells are cool, fill each shell with the pumpkin filling.
2. Bake Again: Return to the oven and bake for an additional 15 minutes until the filling is set.

Step 5: Serve and Enjoy

1. Top and Serve: Remove from the oven, top with whipped cream and nuts, and dust with cinnamon before serving.

Nutritional Information

Here’s a breakdown of the nutritional information per Pumpkin Pie Taco (based on 10 tacos):

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 120mg
• Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 3g

Note: Nutritional values may vary based on ingredient substitutions.

Healthier Alternatives for the Recipe

If you’re looking to make your Pumpkin Pie Tacos even healthier, consider these modifications:

• Use Whole Wheat Flour: This increases fiber content and adds a nuttier flavor.
• Reduce Sugar: Cut the sugar in half or use a sugar substitute like erythritol.
• Add Protein: Incorporate a scoop of protein powder into the pumpkin filling for an extra boost.

Serving Suggestions

These Pumpkin Pie Tacos can be served in various delightful ways:

• As a Party Treat: Arrange them on a platter for a festive gathering.
• With Ice Cream: Serve warm with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
• Garnished with Fresh Fruit: Top with sliced apples or pears for a refreshing twist.

Common Mistakes to Avoid

To ensure your Pumpkin Pie Tacos turn out perfectly, avoid these common pitfalls:

1. Overbaking the Shells: Keep an eye on the taco shells; they can become too hard if left in the oven too long.
2. Filling Too Much: Don’t overfill the taco shells; leave some space to allow for expansion during baking.
3. Not Chilling the Dough: Chilling the dough is crucial for easy handling and better texture.

Storing Tips for the Recipe

To keep your Pumpkin Pie Tacos fresh:

• Room Temperature: Store uneaten tacos in an airtight container for up to 2 days.
• Refrigeration: For longer storage, keep them in the fridge for up to a week.
• Freezing: Freeze the unbaked taco shells and filling separately for up to 3 months. Thaw in the refrigerator before assembling and baking.

Conclusion

In summary, Pumpkin Pie Tacos offer a delightful and innovative twist on a beloved fall dessert. With their crispy shells and rich pumpkin filling, they are sure to impress anyone who tries them. Don’t hesitate to try this recipe and share your feedback in the comments section. Subscribe for more delicious updates and exciting recipes!

FAQs

Can I make the taco shells ahead of time?

Yes! You can prepare the taco shells in advance and store them in an airtight container until you’re ready to fill them.

Can I use fresh pumpkin instead of canned?

Absolutely! Just ensure it’s well-cooked and pureed to achieve the right consistency.

How do I know when the filling is set?

The filling should be slightly firm to the touch and not jiggle when you move the taco.