Pumpkin Pie Tacos
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?!
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