These Pumpkin Mousse Tortilla Cups are a fun fall dessert that everyone will get a kick out of!
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 F 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!
Adapted from My Original Tortilla Cups