Pre-heat oven to 400F. Cut 3-4 rounds out of each tortilla shell with a cookie cutter (4-4.5 inch) to get about 20 shells.

Stir together the sugar and cinnamon in a plate. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.

Brush both sides of the tortillas with the melted butter, and coat the tortillas down into the cinnamon sugar mixture.

Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.

While the tortilla shells are cooling, make the whipped cream. Beat together all the whipped cream ingredients with a mixer until stiff peaks form.

In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.

Evenly pipe or spoon the pumpkin filling into the cooled taco shells. Then top with the whipped cream. Sprinkle with cinnamon and/or chopper pecans. Serve immediately and enjoy!