These tortilla cups are such a fun dessert. I have made them on several occasions and everyone has loved them! Almost always after serving them I get the “can I have this recipe” right away. That’s the true sign of a great recipe – one that everyone wants to have. I decided to switch things up from my original Tortilla Cups post and make these more appropriate for the season. Originally I was on the hunt for Pumpkin Spice Jell-O, which would have made adapting the recipe really easy. Three stores later when the Pumpkin Spice Jell-O was no where to be found, I opted for another route. This way, I think it will be much easier for those who will be making these in the future. I won’t be sending you on a wild goose chase like I found myself on.
Pumpkin Mousse Tortilla Cups
- Source: Adapted from my original Tortilla Cups
- Servings: 14-16 cups
- 3 tbsp. sugar
- 2 tsp. ground cinnamon
- 10 flour tortillas (6 inches)
- 1 pkg. cream cheese, softened
- 1 c. cold milk
- 1 pkg. (3.3 oz.) instant white chocolate pudding mix
- 1 tbsp. pumpkin pie spice
- 1/2 c. pumpkin puree
- 2 c. whipped topping (I used cool whip)
- 1/4 c. orange candy melts, melted
- In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup allowing bottom and sides to overlap. Bake at 350 for 10 minutes or until crisp and lightly browned. Cool completely in pan. Meanwhile for filling, beat cream cheese in a mixing bowl until smooth. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in cream cheese, pumpkin pie spice, and pumpkin puree on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. Carefully remove cups from pan. Pipe or spoon about 3 tbsp. of filling into each cup. Drizzle or pipe with melted chocolate (candy melts). Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
- [My 2 Cents]
- I used a piping bag with decorated tip to fill each cup, you can easily just spoon the mixture in. I like the more decorative look, although it is a bit more work – it’s worth it to me. I’m usually making this dessert to take to a work pot-luck or church event so I like it to look a little fancier. Another great thing about this recipe is that it can be made a day ahead and stored in the refrigerator until ready to serve! You can do all of your prep work beforehand and it will be all ready to go when you need it!