Ingredients
Equipment
Method
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). If you're using hard taco shells, you may want to bake them for 5-7 minutes to make them extra crispy.
- Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and salt. Stir until everything is well combined, and the mixture is smooth.
- Fill the Taco Shells: Once your taco shells are prepared, use a spoon to carefully fill each taco shell with the pumpkin filling. Don’t overfill them; just enough to fill the base of the shell.
- Bake (Optional): If you want to add a little more texture to your tacos, you can place them on a baking sheet and bake them for 10 minutes. This step is optional but will give your taco shells a nice, golden-brown crunch.
- Cool Down: Once the tacos are done, let them cool for a few minutes before adding any toppings.
- Garnish and Serve: Top each taco with a dollop of whipped cream, a sprinkle of cinnamon, and a drizzle of caramel (if desired). Serve immediately!
Notes
For a creamy, rich pumpkin filling, be sure to use real pumpkin puree rather than pumpkin pie filling. The pie filling is already sweetened and spiced, and using regular puree allows you to control the flavor profile of your tacos. You can also substitute heavy cream with half-and-half if you're looking for a lighter version.