Preheat the oven to 400 degrees Fahrenheit.

Cut the tortillas with a cookie cutter or a glass into 4-4.5 inch circles.  Make approximately 9 circles.

In a shallow bowl, stir together the sugar and cinnamon.  Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.

Coat both sides of the tortillas with the melted butter with a basting brush.  Then gently press the tortillas down into the sugar mixture to coat the shells.  Flip and repeat until both sides of the tortillas are coated.

Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.

Bake for 10-11 minutes until the shells are golden brown.  Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.

In a large mixing bowl, beat together the cream cheese and the granulated sugar until smooth and combined.  Then add in the remaining filling ingredients.

Chill the mixture in the refrigerator for at least 30 minutes.  Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed.

While the filling is cooling, make the whipped cream.  Beat together all the whipped cream ingredients with a hand held mixer until stiff peaks form.

When serving, pipe the pumpkin mixture into the cooled taco shells.  Then top with the whipped cream.

Serve immediately and enjoy!