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Pumpkin Spice Tacos

Updated: Mar 10, 2023

It's time for a fusion flavor of fun! You may think it's an unlikely pair but fall themed tacos are going to be your new favorite.


The Tacos

  • 1 small pie pumpkin

  • 8 small corn tortillas

  • 4 teaspoons avocado oil

  • 1 small onion

  • 3 cloves garlic

  • 1 teaspoon salt

  • 1 tablespoon pumpkin pie spice

  • ⅛ – ¼ teaspoon ground chipotle chili powder

  • 1 cup canned tomato sauce

  • 1 cup canned black beans

  • Optional: Finely sliced scallions, diced avocado, cojita cheese, chopped cilantro, or toasted pumpkin seeds

The Crema

  • 2 tablespoons sour cream or plain Greek yogurt

  • 2 tablespoons mayonnaise

  • 1 teaspoon lime zest

  • 1 tablespoon lime juice



Remove the top and bottom of the pumpkin with a sharp knife and peel it with a vegetable peeler.

Cut it in half and remove seeds with a measuring spoon. Cut it into ½-inch thick slices and then into ½ -inch dice. Wrap the tortillas in foil and place them in the oven set at 325 degrees Fahrenheit. Heat through for about 12 to 15 minutes.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add the onion, pumpkin, garlic, and ¾ teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the squash is tender, 6 to 8 minutes. If the mixture is browning too much before the pumpkin is tender, add 1 to 2 tablespoons of water and reduce heat to medium to prevent it from burning.

Remove the lid and sprinkle on the pumpkin pie spice and chipotle and stir to coat. Cook, stirring often until the spices are fragrant, about 1 minute. Add the tomato sauce and black beans and stir to combine. Bring it to a simmer, then remove it from the heat.

While the squash is cooking, make the crema. Whisk the sour cream, mayonnaise, lime zest, lime juice, and the remaining ¼ teaspoon salt in a small bowl.

Assemble the tacos by dividing the squash mixture among the warm tortillas. Top with any or all of the topping toppings then drizzle on the crema and serve immediately.


Recipe from: TheEndlessMeals

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