Prep shells: Preheat oven to 400°F. Cut 3–4 rounds (4–4.5 inches) from each tortilla to make about 20 shells. Mix cinnamon and sugar in a shallow dish. Poke tortillas with a fork 4–5 times. Brush both sides with melted butter and coat in cinnamon sugar.

Bake: Flip a muffin tin upside down and place tortillas between the cups to create a taco shape. Bake for 10 minutes or until golden. Let cool in the pan.

Make whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

Make filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla, and pumpkin pie spice, mixing until fully combined.

Assemble: Spoon or pipe pumpkin filling into cooled shells. Top with whipped cream, sprinkle with cinnamon and pecans, and serve immediately.