Description
These Pumpkin Spice Dessert Tacos offer a cozy fall treat, combining crispy cinnamon-sugar shells with a warm pumpkin filling, crunchy pecans, and a sweet vegan cream cheese icing. They are a delicious, easy-to-make, vegan, and gluten-free dessert perfect for autumn gatherings.
Ingredients
Scale
- For the Taco Shells:
- 8 pieces Street Taco Sized Flour Tortillas (gluten-free option available)
- 2 Tbsp Vegan Butter (or coconut oil)
- 2 Tbsp Coconut Sugar (for coating, or brown sugar)
- 1 tsp Cinnamon (for coating)
- For the Filling:
- 2.5 lb Diced Pie Pumpkin (peeled and seeds removed)
- 1 tsp Pumpkin Pie Spice
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Sea Salt (plus a pinch for coating)
- 1/2 cup Chopped Toasted Pecans (nut-free option available)
- For the Cream Cheez Icing:
- 1 batch Cream Cheez Icing (store-bought or homemade)
- 1 scoop Non-Dairy Vanilla Ice Cream (optional)
- 1 dollop Whipped Coconut Cream (optional)
Instructions
- Preheat your oven to 425°F.
- In a mixing bowl, toss diced pumpkin with vegan butter, coconut sugar, pumpkin pie spice, vanilla extract, and sea salt.
- Spread this mixture on a parchment-lined baking sheet and roast for about 10 minutes, stirring halfway through, until tender.
- In a separate bowl, combine coconut sugar, cinnamon, and a pinch of sea salt for the coating.
- Heat vegan butter in a skillet over medium heat.
- Fry each tortilla for 10-20 seconds on each side until crispy and golden brown.
- Immediately toss them in the cinnamon-sugar mixture while still warm.
- Fill each crispy tortilla with the roasted pumpkin mixture.
- Top with chopped toasted pecans and drizzle with cream cheese icing.
- For an indulgent treat, pair with non-dairy vanilla ice cream and whipped coconut cream.
Notes
- For best texture and flavor, consume fresh.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To maintain crispiness, reheat taco shells gently in a skillet before serving.
- For longer storage, freeze taco shells and filling separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg