Pumpkin Spice Dessert Tacos
Crispy cinnamon & sugar tacos shells filled with seasoned, roasted pumpkin, toasted pecans, and vegan cream cheese icing!
Servings 8 small tacos
Ingredients
For the pumpkin...
- 2 1/4 - 2 1/2 lb pie pumpkin, peeled, seeds removed, and diced weight of diced pumpkin should equal about 1 1/3 lb (or 4 cups)
- 1 1/2 Tbsp vegan butter, melted or sub coconut oil
- 1 Tbsp coconut sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp pure vanilla extract
- 1/4 tsp sea salt
For the tortillas...
- 8 street taco sized flour or gluten-free flour tortillas For gluten/grain-free I love this recipe (just make them smaller) or use store-bought. Adjust yield for larger tortillas.
- 2 Tbsp coconut sugar
- 1/2 tsp cinnamon
- pinch sea salt
- 1/4 cup, or more as needed vegan butter, for cooking or sub coconut oil
For topping...
- 1/2 cup toasted pecans chopped
- 1 batch Cream Cheez Icing
- non-dairy vanilla ice cream soy-free if necessary (optional)
- Whipped Coconut Cream homemade or store-bought (optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Add all of the pumpkin ingredients to a mixing bowl and toss until the pumpkin is well coated. Spread pumpkin on the parchment-lined baking sheet and transfer to your preheated oven for 10 minutes, make sure to flip/stir the pumpkin pieces after the first 5 minutes. If the pumpkin isn't tender after 10 minutes, leave it in the oven until easily pierced with a fork.
- In a separate mixing bowl, add 2 tablespoons of coconut sugar, 1/2 a teaspoon of cinnamon, and a pinch of sea salt. Set aside.
- Heat a small, 8" skillet to medium heat. Add 2 tablespoons of the vegan butter. Once the butter is melted and hot, add a tortilla. After about 30 seconds, flip the tortilla and fold it in half. Fry each half for 10 to 20 seconds, until crispy. Add the tortilla to the bowl of cinnamon and sugar and toss until coated. Continue with remaining tortillas, stopping to add more butter to the skillet as needed.
- Fill each tortilla with an eighth of the roasted pumpkin. Over the pumpkin filling, sprinkle pecans and drizzle with icing. Add one or two tacos to each plate for serving and, if desired, top with vanilla non-dairy ice cream and/or Whipped Coconut Cream.