Spiced Pumpkin Pie Tacos Recipe: A Fun Fall Twist on Dessert - Beard and Bonnet

Ingredients

• 1 cup (240 ml) canned pumpkin puree
• ½ cup (120 ml) heavy cream
• 6 small flour tortillas
• ¼ cup (60 ml) melted butter
• ¼ cup (50 g) granulated sugar
• ⅓ cup (75 g) brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• Whipped cream, for garnish
• Cinnamon, for garnish