Description
Pumpkin Spice Dessert Tacos are a delightful fall treat combining roasted spiced pumpkin, crispy cinnamon-sugar coated tortillas, and creamy toppings. These cozy tacos are perfect for autumn gatherings or a comforting dessert, featuring warm roasted pumpkin, toasted pecans, and optional dairy-free ice cream and whipped coconut cream for extra indulgence.
Ingredients
Scale
Tortillas and Coating
- 8 pieces Street Taco Sized Flour Tortillas (Use gluten-free if needed)
- 2 Tbsp Vegan Butter (Can substitute with coconut oil)
- 2 Tbsp Coconut Sugar (For coating, can replace with brown sugar)
- 1 tsp Cinnamon (Mix with coconut sugar for coating)
- 1/4 tsp Sea Salt (Add pinch for coating)
Roasted Pumpkin Filling
- 2.5 lb Diced Pie Pumpkin (Peeled and seeds removed)
- 2 Tbsp Vegan Butter
- 2 Tbsp Coconut Sugar
- 1 tsp Pumpkin Pie Spice (Can create your blend)
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
Toppings
- 1/2 cup Chopped Toasted Pecans (Can substitute or omit for nut-free)
- 1 batch Cream Cheez Icing (Store-bought options are fine)
- 1 scoop Non-Dairy Vanilla Ice Cream (optional) (Look for soy-free varieties if needed)
- 1 dollop Whipped Coconut Cream (optional) (Store-bought or homemade)
Instructions
- Preheat oven: Preheat your oven to 425°F to prepare for roasting the pumpkin.
- Roast pumpkin: In a mixing bowl, toss diced pumpkin with vegan butter, coconut sugar, pumpkin pie spice, vanilla extract, and sea salt. Spread this mixture evenly on a parchment-lined baking sheet. Roast in the oven for about 10 minutes, stirring halfway through, until the pumpkin is tender and fragrant.
- Prepare cinnamon-sugar mix: In a separate bowl, combine coconut sugar, cinnamon, and a pinch of sea salt to create the coating mixture for the tortillas.
- Fry tortillas: Heat vegan butter in a skillet over medium heat. Fry each tortilla for 10-20 seconds on each side until they become crispy and golden brown. Immediately toss the warm tortillas in the cinnamon-sugar mixture to coat evenly.
- Assemble tacos: Fill each crispy tortilla with the roasted pumpkin mixture. Top with chopped toasted pecans and drizzle generously with cream cheese icing for added richness.
- Optional toppings: For an indulgent finish, serve the dessert tacos with a scoop of non-dairy vanilla ice cream and a dollop of whipped coconut cream.
Notes
- Use gluten-free tortillas if you need a gluten-free dessert option.
- Substitute vegan butter with coconut oil if preferred.
- Replace coconut sugar with brown sugar if unavailable.
- Omit pecans or substitute with seeds for a nut-free version.
- Select soy-free non-dairy ice cream if sensitive to soy.
- Store-bought cream cheese icing and whipped coconut cream can save time but homemade options work well too.
