Description
A delightful fusion of pumpkin pie and tacos, bringing the warmth of Thanksgiving into a fun, hand-held format.
Ingredients
Scale
- 1 cup pumpkin puree
- ½ cup cream cheese (or Greek yogurt)
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- A pinch of salt
- 1 egg
- Mini corn tortillas (or flour/gluten-free tortillas)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, cream cheese, brown sugar, cinnamon, nutmeg, ginger, salt, and egg. Whisk until smooth.
- If using mini corn tortillas, lightly fry them in a skillet until crisp yet pliable.
- Spoon the pumpkin mixture into the taco shells, filling them generously but not overstuffing.
- Arrange the filled tacos in a baking dish and bake for 20-25 minutes until the filling puffs up slightly and turns golden.
- Once out of the oven, allow to cool slightly and serve with powdered sugar, caramel drizzle, or whipped cream.
Notes
Experiment with spice levels or toppings according to your family’s preferences. Consider using cashew cream for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: pumpkin, tacos, Thanksgiving, dessert, fall recipes