Whisk pumpkin puree, sage, rosemary, thyme, egg, gruyere, heavy cream, salt, and pepper in a medium bowl.
In a medium skillet at medium low heat, add coconut oil, shallots, garlic, and a pinch of salt and pepper. Cook for a minute, until shallots are transluscent.
Add the pumpkin puree mixture to skillet. Stir until it thickens, then add chicken stock and keep stirring.
Line a cookie sheet with aluminum foil. Cover one half of each tortilla with 1/3 cup of pumpkin mixture. Add sausage, and generous amount of mozzarella. Fold other side of tortilla over filling.
Cook for 10-15 minutes (or until cheese has melted) at 350ºF.
Serve immediately. Check out the full story here.