For the chips
Heat oven to 350 degrees F. Brush or spray oil over both sides of tortillas. Combine cinnamon and sugar and sprinkle evenly over tortillas.
Lay wedges in a single layer on one or two cookie sheets. Bake 10 to 12 minutes or until tortillas are lightly browned and crisp. Remove from oven and allow to cool.
(Once completely cool, chips can be stored in an airtight container up to 2 days.)
For the peaches
In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, around 5 minutes.
Once it becomes bubbly, Add the peaches and cook for another 3 minutes making sure to stir consistently. Remove the pan from the heat and stir in the vanilla extract, cinnamon, and pumpkin pie spice. Mix until everything is combined.
Cool slightly then build your nachos. Or, store in the refrigerator for a few days. Reheat and build nachos.
Build your nachos
Spread the chips on a plate or tray. Spoon peach filling over the chips. Top with caramel sauce, whipped cream, and/or ice cream. Serve immediately.