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Mini Pumpkin Pie Tacos

Susan Hougui |

mini pumpkin pie tacos

Ideal for fall, these gluten-free Halloween-themed treats are fun for the whole family. Spice up your Halloween party spread with these mini pumpkin pie tacos!

 

Ingredients

  • 1 package Geefree puff pastry
  • gluten-free flour for dusting
  • ¾ cup pumpkin puree
  • 2 oz. cream cheese, slightly softened
  • 2 tablespoons light brown sugar, packed
  • 3 tablespoons sugar (granulated), divided
  • 1 teaspoon ground cinnamon, divided
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1/8th teaspoon allspice
  • ½ tablespoon heavy cream
  • 1 egg yolk

Servings: 20-30 Tacos

Additional Equipment

  • biscuit cutter or any circular cutter around 2 ½”

Directions

  1. Bring dough to room temperature. Preheat oven to 375°F.
  2. Make filling first. Mix pumpkin, cream cheese, brown sugar, 2 tablespoons granulated sugar, ¾ teaspoon cinnamon, ginger, nutmeg, and all spice.
  3. Mix untill well incorporated. Then in a separate bowl mix remaining granulated sugar, cinnamon, egg yolk and heavy cream, set aside to use for egg wash.
  4. Dust the countertop. Take dough and fold in half then half again. Roll it out to approximately ¼” thick.
  5. Cut into circles using the cutter, then fill with 1 tablespoons pumpkin filling. Spread in a line from one end to the other so filling is even.
  6. Egg wash the edge. Fold in half then seal the middle and make sure you seal them well or they will open.
  7. Place on a greased baking sheet. Egg wash them (put a nice coating on) and bake for 25-30 minutes.
  8. Let cool slightly and enjoy!

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