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For the wrap:
1 pack sweet cinnamon egglife® wraps
avocado oil spray
¼ cup stevia
1 tbsp cinnamon
For the pumpkin pie filling:
8 oz cream cheese
2 tbsp stevia
1 tsp vanilla extract
1 ¾ cup pumpkin puree
1 tsp pumpkin pie spice
For the whipped topping:
1 cup heavy whipping cream
1 tbsp stevia
½ tsp vanilla extract
Preheat oven to 400°.
Mix stevia and cinnamon in a small bowl.
Spray both sides of the egglife wrap with avocado oil and dust with the stevia and cinnamon mixture.
Place a roll of tin foil in the middle of the wrap and fold wrap in half to form a taco shape.
Bake the wraps with the tin foil insert for 8-10 minutes, or until they begin to crisp.
To make the pumpkin pie filling, blend cream cheese and stevia with a mixer until well combined. Add vanilla extract, pumpkin puree, pumpkin pie spice and set aside.
To make the whipped cream topping, whip heavy whipping cream, stevia and vanilla extract on high until stiff peaks form. Fill the egglife taco shell with pumpkin pie filling, pipe whipped cream on top and finish with a pinch of cinnamon!
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