Pumpkin Pie Dessert Nachos
This is fall dessert gone wild. Crispy cinnamon-sugar tortilla chips topped with creamy pumpkin cheesecake-style filling, fluffy whipped topping, and a dreamy caramel drizzle. These Pumpkin Pie Dessert Nachos are everything you love about fall—no fork required. Perfect for sharing (or not), and easy to customize with sweet twists for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Ingredients
For the Cinnamon Sugar Chips
16 small flour tortillas
½ cup butter, melted
½ cup granulated sugar
2 teaspoons ground cinnamon
For the Pumpkin Pie Topping
1 cup unsweetened pumpkin purée
½ cup cream cheese, softened
¼ cup brown sugar
1 teaspoon pumpkin pie spice
Optional: ½ teaspoon vanilla extract for extra warmth
To Finish
Whipped topping or sweetened whipped cream
Caramel sauce (store-bought or homemade)
Optional toppings: chopped pecans, mini marshmallows, crushed graham crackers, white chocolate chips
Instructions
Make the Chips: Preheat oven to 375°F (190°C). Brush both sides of tortillas with melted butter, then sprinkle with cinnamon sugar mix. Cut each tortilla into 6 wedges.
Arrange on baking sheets in a single layer and bake for 10–12 minutes, flipping halfway, until crisp and golden. Let cool.
Pumpkin Topping: Beat pumpkin purée, cream cheese, brown sugar, pumpkin pie spice, and vanilla until smooth and fluffy.
Assemble Nachos: Layer chips on a large platter or individual plates. Dollop pumpkin mixture over chips, then top with whipped cream and drizzle generously with caramel.
Finish with any extra toppings and serve immediately.
Nutrition
- Calories: 310
- Sugar: 20g
- Fat: 16g
- Carbohydrates: 35g
- Protein: 4g
Find it online: https://thecomfortspoon.com/pumpkin-pie-dessert-nachos/