Serves:
6 people
Cooking Time:
40 minutes
Ingredients
Tortillas:
- 3 medium flour tortillas
- 1 teaspoon cinnamon
- 1⁄4 c granulated sugar
- 1⁄3 cup pumpkin
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon vanilla
- 1⁄4 teaspoon pumpkin pie spice
- Dash of cinnamon
- 1⁄2 cup heavy cream
- 2 tablespoons powdered sugar
- Splash vanilla
- 1 tablespoons salted butter
- 1 cup of roughly chopped pecans
- 3 tablespoons of brown sugar
- 1⁄2 teaspoon cinnamon
- Pinch of salt
- 3 tablespoons water
- 1⁄2 teaspoon vanilla
Instructions
- Firstly, Heat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a large skillet, melt the butter over medium heat. After that, add in the pecans and stir continuously for 3 minutes, to lightly toast the pecans.
- Add in the brown sugar, and stir for an additional 2 minutes to melt the sugar.
- Stir in the cinnamon and salt, and add the water.
- Cook, stirring continuously until the water is evaporated, 1-2 minutes.
- Add in the vanilla and stir to coat.
- Remove from the heat and spread evenly on the baking sheet.
- Bake for 5-7 minutes, until fragrant and lightly crisp.
- Remove from oven and allow to cool completely on the baking sheet.
- Mix cinnamon and sugar together for tortillas.
- 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. Spray with butter spray and sprinkle with cinnamon sugar.
- Lay tortillas over the baking rack to hold shape and bake at 350 for 10 minutes.
- 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. In conclusion, Top with pecans. Thus, Pumpkin Pie Mini Tacos is ready. Serve Pumpkin Pie Mini Tacos!
