Description
A playful and delicious fusion dessert featuring cinnamon-sugar toasted corn tortillas filled with a creamy, whipped pumpkin mousse.
Ingredients
Scale
- 12 small corn tortillas
- 4 tbsp melted butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 8 oz softened cream cheese
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar (for filling)
- 1/2 cup heavy whipping cream
- 1/2 tsp cinnamon (for filling)
- Whipped cream and nutmeg for garnish
Instructions
- Preheat oven to 375°F.
- Brush tortillas with melted butter and coat with cinnamon sugar mixture.
- Bake for 5-7 minutes, then shape into taco curves using a towel rack.
- Beat cream cheese and brown sugar until smooth.
- Stir in pumpkin puree and cinnamon.
- Whip in heavy cream until fluffy peaks form.
- Spoon filling into cooled shells and top with whipped cream.