Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a taco mold or shape aluminum foil into taco shapes.
- In a small bowl, mix together the melted butter, granulated sugar, and cinnamon. Brush the inside of each tortilla with this mixture.
- Drape the tortillas over the taco molds or foil shapes and place them on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy.
- While the shells are baking, prepare the filling. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
- Once the taco shells are baked and slightly cooled, carefully fill each one with the pumpkin pie mixture.
- Return the filled tacos to the oven and bake for another 15-20 minutes, or until the filling is set. Let them cool completely.
- Chill the pumpkin pie tacos in the refrigerator for at least 1 hour before serving.
- Top with whipped cream and a dusting of cinnamon before serving.
Notes
You can make the taco shells and filling ahead of time. Store them separately in the refrigerator and assemble just before serving.