Pumpkin Tacos

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith

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

More From Sunset

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Tacos Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy