Ingredients
Equipment
Method
- Preheat your oven to 400°F and cut tortillas into rounds using a cookie cutter.
- Mix granulated sugar and ground cinnamon on a plate.
- Poke each tortilla round a few times with a fork to prevent air bubbles.
- Brush one side of a tortilla round with melted butter, dip it into cinnamon sugar, then flip and coat the other side.
- Drape coated tortilla rounds over an upside-down muffin tin to form taco shells.
- Bake for about 8-11 minutes until golden brown and crisp.
- While the shells cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- In another bowl, beat softened cream cheese with powdered sugar until smooth, then add pumpkin puree, vanilla, and pumpkin pie spice, mixing until creamy.
- Spoon or pipe the pumpkin filling into cooled taco shells, top with whipped cream, and garnish with chopped pecans.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 25mgIron: 0.5mg
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
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