Pumpkin Pie Mini Tacos

By Suzolson

Ingredients

• 1/3 cup pumpkin
• 1 1/2 tablespoons sugar
• 1/4 teaspoon vanilla
• 1/4 teaspoon pumpkin pie spice
• dash cinnamon for the cream
• 1/2 cup heavy cream
• 2 tablespoons sugar
• splash vanilla pecans for garnish

Details

Servings 9
Preparation time 20mins
Cooking time 25mins
Adapted from laurenslatest.com

Preparation

Step 1

Lay tortillas together in a stack. Using a 2-inch glass, cut 3 circles out of each tortilla, creating 9 rounds. Microwave for about 30 seconds to soften. Drape onto microwave oven rack evenly to create taco shape. Using the Easy Convect function, preheat oven using the baked goods function at 350 degrees for 5 minutes. Press start to preheat. Once preheated, place tortillas and rack into oven and press start. Bake for the 5 minutes or until shells are golden brown. Remove from oven and cool 1 minute before removing from rack to cool completely.

For the filling, stir all ingredients together until smooth and combined.

For the cream, whip all ingredients together until stiff peaks form.

To assemble, place about 1 tablespoon of pumpkin into each taco and top with whipped cream. Top with pecans. Serve.

*I prefer to refrigerate tacos about 2 hours, so the taco shell isn't so crunchy.