Gluten Free Mini Pumpkin Pie Tacos

Mini Pumpkin Pie Tacos

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 gluten-free mini pumpkin pie tacos!


  • 1 Package of Geefree Puff Pastry Dough

  • 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

  • Additional Equipment
  • biscuit cutter or any circular cutter around 2 ½”


  • Bring dough to room temperature. Preheat oven to 375°F.

  • Make filling first. Mix pumpkin, cream cheese, brown sugar, 2 tablespoons granulated sugar, ¾ teaspoon cinnamon, ginger, nutmeg, and all spice.

  • 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.

  • Dust the countertop. Take dough and fold in half then half again. Roll it out to approximately ¼” thick.

  • 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.

  • Egg wash the edge. Fold in half then seal the middle and make sure you seal them well or they will open.

  • Place on a greased baking sheet. Egg wash them (put a nice coating on) and bake for 25-30 minutes.

  • Let cool slightly and enjoy!