Description
A delightful twist on classic pumpkin pie, these tacos are filled with a smooth pumpkin mixture and topped with fluffy whipped cream, perfect for any fall gathering.
Ingredients
Scale
- 1 cup canned pumpkin
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 8 small tortillas
- Whipped cream (for serving)
Instructions
- In a mixing bowl, combine the canned pumpkin, brown sugar, cinnamon, nutmeg, ginger, salt, and cornstarch. Mix until smooth, ensuring all ingredients are well incorporated.
- Heat the tortillas in a skillet over medium heat until they are warm and pliable.
- Spoon the prepared pumpkin mixture onto each tortilla, then carefully fold them to create a pocket for the filling.
- Serve warm, topped with a generous dollop of whipped cream.
Notes
Serve these tacos immediately while they are warm for the best taste. They can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 10g
- Sodium: 135mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg