When you think of tacos, pumpkin might not be the first filling that comes to mind—but once you try these Grilled Pumpkin Tacos you’ll wonder why! Grilling brings out pumpkin’s natural sweetness while adding a caramelized quality that makes it downright irresistible. Nestled in warm tortillas and paired with bold spices and fresh toppings, like avocado, sliced radishes, grated cheese, and toasted pumpkin seeds, these tacos are a playful twist on fall flavors. They’re festive, colorful, and just the right mix of cozy and unexpected—a perfect way to bring a taste of autumn to taco night.
Grilled fresh pumpkin takes on a flavor and texture that’s both surprising and delicious. The heat of the grill caramelizes the natural sugars, giving it a deep nutty, sweetness with a hint of smokiness. The browned edges add a touch of crispness, while the inside stays tender and velvety, almost like roasted squash but with an extra layer of char-kissed flavor. Each bite balances earthy richness, subtle sweetness, and a savory depth that makes it feel hearty and satisfying.
How to Select a Good Sugar Pie Pumpkin
Look for a pumpkin that is solid and round. The best pumpkins for baking or grilling should be about 4-7 pounds or so. Sugar Pie Pumpkins, sometimes called just “sugar pumpkins”, are smaller and heavier than carving pumpkins of equal size. Sugar pumpkins are also less stringy, although, they do still have strings and seeds that must be removed before cooking. Don’t worry so much about the outer skin and whether or not there are blemishes, because for this recipe, we peel the skin off the pumpkin with a potato peeler in any case.
Preparing the Pumpkin for Grilling or Roasting
Once you’ve selected your pumpkin, cut off the very top along with the stem. Then cut the pumpkin in half from top to bottom, or vertically. Now you can scoop out the seeds and stringy pulp with a grapefruit spoon. The serrated edges really help to dislodge the strings and seeds. Once this is done, peel the outer layer of the pumpkin with a potato peeler. Finally, once the pumpkin is cleaned and ready to go, cut it into bite-sized pieces.
Grilled Pumpkin Tacos
Equipment
- 1 aluminum barbecue tin (can use any pan you like for use on the grill)
Ingredients
Grilled Fresh Pumpkin
- 1 whole sugar pie pumpkin (peeled, seeds removed and cut into bite-size chunks)
- 1 tsp. Lemon Pepper Paradise (or your favorite lemon pepper)
- 2 tbsp. extra-virgin olive oil
Taco Fixings
- 2 cups grilled pumpkin pieces (see ingredients above)
- 12 flour or corn taco tortillas
- 1 cup grated mixed Mexican cheese
- 12 cherry tomatoes (sliced or diced)
- 6 radishes (thinly sliced)
- 2 avocados (thinly sliced or cut into small pieces)
- 1 cup finely shredded green cabbage
- 1/2 cup pepitas, toasted (toss in olive oil and sea salt and saute until slightly browned)
- 1/3 cup cilantro, minced or sliced
- 6 wedges fresh lime
Instructions
Grilling the Pumpkins
- Preheat grill to medium high heat. Spray an aluminum tin or your favorite barbecue tin with cooking spray. Set aside.
- Clean your pumpkin and dry thoroughly. Cut the top of the pumpkin, including the stem, off the very top.
- Cut the pumpkin in half vertically. Using a grapefruit spoon, scoop out the seeds and stringy pulp. Discard the strings and save the seeds if you want to roast them later for a snack.
- Peel the outer layer of skin with a potato peeler.
- Cut the pumpkin meat into bite-sized pieces. Toss with olive oil and lemon pepper and place into the prepared pan.
- Place the pan in the middle of the grill and roast until beginning to brown. Using a metal spatula, turn the pieces of pumpkin to brown the other sides. This process will take about 15 minutes all together, depending upon the heat of your grill.
- Alternatively, you can roast the pumpkin in the oven at a high temp of 425℉ to 450℉ to achieve the same effect of browning and slightly caramelizing the pumpkin bites.
Assembling the Tacos
- Heat your tortillas on the grill or in a skillet until warm and beginning to crisp up, if you like them crispy.
- Layer all of the ingredients beginning with the shredded cabbage, followed by grilled pumpkin, tomatoes, radishes, avocado, cilantro, cheese, pumpkin seeds (pepitas) and a squeeze of lime.
