Ingredients
Scale
- 1 can (15 oz) pumpkin puree (or homemade)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup heavy cream
- 12 small taco shells (corn or flour)
- Whipped cream for topping
- Crushed graham crackers (optional, for topping)
Instructions
- Prepare the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and heavy cream. Mix until smooth and creamy.
- Prepare the taco shells: If using store-bought taco shells, bake them according to package instructions until golden and crispy. For homemade shells, shape the dough into small taco-sized rounds and bake until crispy.
- Assemble the tacos: Once the taco shells are cooled, carefully pipe or spoon the pumpkin filling into each taco shell. Be sure not to overfill them.
- Top and serve: Add a dollop of whipped cream on top of each taco and sprinkle with cinnamon or crushed graham crackers for extra texture. Serve immediately for the best taste and presentation.
Notes
- Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 210 kcal per taco | Servings: 12 tacos
