If you’re the kind of person who always sneaks an extra slice of pumpkin pie, this one’s for you. Pumpkin Pie Dessert Nachos are sweet, crispy, and just a little bit over the top in the best way possible. Think cinnamon-sugar tortilla chips piled high with spiced pumpkin cream and all your favorite dessert toppings.

I love how easy these are to throw together – you don’t even have to turn on the oven if you don’t want to. You can use store-bought chips or bake your own with tortillas, and the pumpkin layer is just a quick mix of cream cheese and canned pumpkin with warm fall spices. It’s everything you love about pumpkin pie, but lighter and way more fun to eat.

These are perfect for parties because everyone can just grab a chip and go. No need for slicing or serving. And if you’ve got kids helping in the kitchen, they’ll have a blast adding the toppings. Caramel drizzle, whipped cream, crushed gingersnaps – go wild.

Pumpkin Pie Dessert Nachos

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

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Ingredients

• For the Chips

• 8 small flour tortillas

• 1/4 cup butter, melted

• 1/4 cup sugar

• 1 tsp cinnamon

• For the Topping

• 1/2 cup unsweetened pumpkin purée

• 1/4 cup cream cheese, softened

• 2 tbsp brown sugar

• 1/2 tsp pumpkin pie spice

• To Finish

• Whipped topping

• Caramel sauce (for drizzling)

Directions

• Preheat oven to 375°F (190°C).
• Cut tortillas into wedges and arrange on a baking sheet in a single layer. Brush with melted butter and sprinkle generously with cinnamon sugar.
• Bake for 8–10 minutes, flipping once halfway through, until golden and crisp. Let cool completely.
• In a bowl, beat the pumpkin purée, cream cheese, brown sugar, and pumpkin pie spice until smooth and creamy. Refrigerate until ready to use, if desired.
• To serve, arrange the cinnamon chips on a large platter. Spoon or pipe the pumpkin mixture over the top. Add dollops of whipped cream, drizzle with caramel sauce, and sprinkle with any optional toppings.

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Make-Ahead Tip

You can prepare the cinnamon chips and pumpkin topping a day ahead. Store the chips in an airtight container at room temperature and the pumpkin mixture in the fridge. Assemble just before serving to keep everything crisp and fresh.