Pumpkin Tacos

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith

Yield: Serves 16 to 18 (makes 36) (serving size: 2 tacos)
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 38%
  • Protein: 3.3g
  • Fat: 7.2g
  • Saturated fat: 2.2g
  • Carbohydrate: 24g
  • Fiber: 3.1g
  • Sodium: 167mg
  • Cholesterol: 8.6mg


  • 2 cups very thinly sliced green cabbage
  • 1/2 cup coarsely chopped cilantro
  • 2 green onions, thinly sliced
  • 3 large dried ancho chiles, stemmed, seeded, and thinly sliced crosswise
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon ground ancho chiles
  • 1/4 teaspoon ground allspice
  • 1 can (15 oz.) pumpkin purée
  • 3 ounces cream cheese, cut in chunks
  • 3/4 teaspoon kosher salt
  • 1/4 cup orange juice
  • 36 small (4 in.) corn tortillas*
  • 1/2 cup salted toasted pumpkin seeds (pepitas)
  • 1 orange, cut into small wedges
  • Kosher salt


  1. 1. Make slaw: Mix cabbage, cilantro, and onions in a bowl.
  2. 2. Toast chiles: In a small frying pan over medium heat, cook sliced chiles in oil, stirring often, until some turn reddish brown, 3 to 4 minutes. Transfer chiles to paper towels, using a slotted spoon; reserve oil.
  3. 3. Make spread: In a medium saucepan, cook butter over medium heat, swirling often, until golden, 3 to 5 minutes. Add ground chiles and allspice all at once and stir until foamy, about 10 seconds. Reduce heat to low and stir in pumpkin, cream cheese, and salt; cook, stirring, until cheese melts, 1 to 2 minutes. Remove from heat. Stir in juice; scrape into a bowl. Just before serving, drizzle with reserved chile oil.
  4. 4. Warm tortillas: Divide into 2 stacks, wrap in a cloth napkin, and microwave until hot, turning over once, 2 to 3 minutes.
  5. 5. Set tortillas, spread, slaw, pumpkin seeds, toasted chiles, and orange wedges on a tray and let diners make their own tacos, adding a squeeze of orange and more salt to taste.
  6. *Buy at a Latino market. Or substitute regular-size tortillas.
  7. Make ahead: For spread and slaw, 1 day, chilled. Toast chiles the day of serving. Microwave spread until hot, 3 to 4 minutes.
  8. Note: Nutritional analysis is per serving.
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