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Pumpkin Pie Tacos [Perfect Thanksgiving Recipe]

Pumpkin Pie Tacos [Recipe]
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In my home, we rarely waste any food, so I always make sure to arm myself with loads of pumpkin recipes before fall. This one is just what everyone needs – quick and easy to prepare, plus it makes an excellent sweet breakfast option! I feel like I’m going to make these pumpkin pie tacos all the time, and I’m not complaining!

The sweet aroma of freshly cooked pumpkin brings so many childhood memories and days spent on my grandparents’ farm. That’s probably the reason why I adore it so much nowadays.

My favorite hobby is taking my grandma Julie’s traditional recipes and turning them into something new and unusual, like pumpkin pie tacos! I must say, the dish is far from fancy-looking, and it can come off a bit messy, but it has a warm, comforting taste; it tastes just like fall! Read on to find out how to make it!

What Makes Pumpkin Pie Tacos Special?

I cooked the pumpkin until it was glazy, glossy, and caramelly. Slow cooking brings all the flavors out, especially if you finish it off with a drizzle of honey. I used cinnamon, nutmeg, cloves, and a sprinkle of ginger to spice things up a bit. When it comes to tacos, I always choose a less caloric option – baking instead of frying.

Keep the crunch, but ditch the grease by crisping them out in the oven with just a tad of oil. To round the meal, I love to top it with high-protein cream cheese, ice cream, or mascarpone. I always go for the former when preparing them for breakfast, as you get a highly nutritious meal in a second! 

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What to Do With Leftover Pumpkin Pie Filling? 21 Ideas

How to Make Pumpkin Pie Tacos?

You can make everything from scratch, and you can use everything store-bought. This time, I made pumpkin puree at home but bought tortillas to save some time. This is what you’ll need to gather! 

  • Pumpkin – I had fresh-from-garden Italian stripe pumpkin, so I used that. You can use any kind you have, though.
  • Sugar – Use white or brown sugar to perfectly caramelize the pumpkin. Pumpkin needs a good load of sugar to achieve the silky texture everyone loves. You can use natural sweeteners, as well, which will mess with the texture, but it’s still as tasty, though!
  • Spices – I haven’t used many spices at all, only cinnamon, nutmeg, cloves and ginger. This warm blend is a winner as it enhances the nutty flavor of pumpkin.
  • Honey – I never skip honey when preparing pumpkin because it adds up to an almost syrupy texture at the end.
  • Tortillas – Use any tortillas you like; the point is just to crisp them nicely.
  • Cream cheese or ice cream– I love to add a bit of freshness and protein to the dish when making it as a breakfast option. When serving it as a dessert – ice cream is the winner. Either way, it looks superb on top!

Let’s see how to make pumpkin tacos!

Step 1: Making the Pumpkin Pie Filling

Step 1 Making the Pumpkin Pie Filling

Start by choosing the right pumpkin, I went for a mini-sized Italian stripe pumpkin. I always slice it into wedges first, then clean and peel them. Cut them into bite-size cubes and transfer them to a pot, preferably heavy-bottomed, as sugar and pumpkin are very prone to burning.

Sprinkle with a generous amount of sugar and just a splash of water, and simmer at medium temperature. Keep an eye on the pot so you can add some water when it evaporates; I never add more than ¾ cup in one take. I find it much tastier to prepare this way, as the pumpkin gradually caramelizes, and that wouldn’t be possible if it’s drowning in liquid.

You’re aiming for a caramelly, deep orange pumpkin that melts in the mouth. Depending on size and type, everyone will have different times needed to achieve the perfect texture. Mine took about 40 minutes.

Press it with a fork to check if it’s done; ready-to-eat pumpkin will mash effortlessly, or simply – taste it. I like to add my spices at the end: cinnamon, nutmeg, cloves, ginger, and more sugar if needed. Drizzling some honey is also super tasty; just don’t add more sugar before.

Set the pumpkin aside, and let’s prepare tacos!

Step 2: Preparing the Tacos

Step 2 Preparing the taco shells

I used mini-sized store-bought tortillas, as I didn’t have much time on my hands to prepare homemade ones. These work like a charm! You can deep fry or bake them, whatever you like. I designed this batch for breakfast, so I intentionally went for a more nutritive option – baking. [1]

I just brushed the tortillas with oil and sprinkled some sugar and cinnamon over them. To avoid the mess, place the baking paper on the bottom of your oven and bend the tortillas into taco shells over the two neighbor oven racks. Fasten them with the toothpick if needed so they can keep the perfect shape.

The best part is that you can bake a load of taco shells at the same time without even checking them, which is perfect for breakfast! I always heat up my oven after I arrange everything to avoid burning my hands (it’s experience talking here ☺). Bring the heat to 350 °F (180 °C) and bake the tacos for about 10 minutes, until they are golden brown and the sugar melts nicely. 

Step 3: Serving

My topping choice for this breakfast batch was high-protein cream cheese. I whipped it a bit with a mixer for the glossy shade and more spreadable texture. You can use whatever, from ice cream and whipped cream to mascarpone and cottage cheese. 

Fill each taco shell with cooked pumpkin and top them with whipped cream cheese. I like to drizzle some honey over just before serving. They taste much better than they look, I promise! If you like pumpkin, you’ll adore this combo!

Pumpkin Pie Tacos served with mascarpone and pumpkin filling on white plate

How to Store These Tacos?

I always cook the pumpkin in advance and store it in the fridge for 3 days. It’s usually gone by that time. ☺ You can incorporate it in different dishes or eat it alone with a scoop of ice cream. 

It’s more flavorful when served cold; warm is a bit bland, in my opinion. I wouldn’t recommend freezing it, as it will come out mushy and watery; the taste just isn’t “it”. When it comes to tacos, store them in airtight containers so they save the crisp.

If you liked this recipe, I have many more in store! Still, I would like to hear from you in the comments below, so make sure you write a review below after trying it out!

Pumpkin Pie Tacos served on a white plate with mascarpone

Pumpkin Pie Tacos

Author: Laura Bais
Pumpkin Pie Tacos have a warm, comforting taste, just as fall should be. Imagine a crispy taco filled with caramelly pumpkin, loaded with cinnamon and ginger. Sounds amazing, right?!
5 from 2 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American, Mexican
Servings 8 servings
Calories 426 kcal

Equipment

  • heavy-bottomed pot

Ingredients
 
 

Pumpkin Pie Filling

  • 4 lb pumpkin (That's about 2 cups of cooked pumpkin)
  • 1 cup sugar
  • 1 tbsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 4 tbsp honey

Tacos

  • 8 tortillas (mini-sized)
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 tbsp oil (for brushing)

Topping

  • 1 cup cream cheese
  • 2 tbsp honey (for drizzling)

Instructions
 

Making the Pumpkin Pie Filling

  • Slice the pumpkin into wedges first, then clean and peel them. Cut them into bite-size cubes and transfer them to a heavy-bottom pot.
  • Sprinkle with a generous amount of sugar and just a splash of water, and simmer at medium temperature. Keep an eye on the pot, so you can add some water when evaporates, I never add more than ¾ cup in one take.
  • You’re aiming for a caramel, deep orange pumpkin, that melts in the mouth. Depending on size and type, everyone will have different times needed to achieve the perfect texture. Press it with a fork to check if it’s done, ready-to-eat pumpkin will mash effortlessly, or simply – taste it. Mine took about 40 minutes.
  • Add spices at the end: cinnamon, nutmeg, cloves, ginger, and more sugar if needed. Drizzle some honey, as well.

Preparing the Tacos

  • Brushed the tortillas with oil and sprinkled some sugar and cinnamon over them.
  • To avoid the mess, place the baking paper on the bottom of your oven and bend the tortillas into taco shells over the two neighbor oven racks. Fasten them with the toothpick if needed, so they can keep the perfect shape.
  • Bring the heat to 350 °F (180 °C) and bake the tacos for about 10 minutes, until they are golden brown and the sugar melts nicely.

Serving

  • Whip the cream cheese a bit with a mixer for the glossy shade and more spreadable texture. You can use whatever, from ice cream and whipped cream, to mascarpone and cottage cheese.
  • Fill each taco shell with cooked pumpkin and top them with whipped cream cheese. I like to drizzle some honey over just before serving. They taste much better than they look, I promise!

Nutrition

Serving: 1servingCalories: 426kcalCarbohydrates: 73gProtein: 7gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 29mgSodium: 314mgPotassium: 863mgFiber: 3gSugar: 49gVitamin A: 19692IUVitamin C: 21mgCalcium: 134mgIron: 3mg
Keyword Pumpkin Pie, pumpkin pie tacos, pumpkin puree, pumpkin recipe, pumpkin tacos, sweet taco ideas, Taco Tuesday, Thanksgiving recipe

Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.

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