Put light whipping cream into a metal mixing bowl and place in freezer.
Mix 2 tablespoons agave with 5 drops of cinnamon oil in separate dish. Coat each side of a pita with agave-cinnamon mixture and place on buttered (cooking spray can be substituted) cookie sheet. Set aside.
Combine apples, butter, and agave in a large pan and cook on medium heat until apples are fork tender, stirring frequently. Remove from heat and add pecans. Stir. Add cinnamon oil and nutmeg oil and mix.
Turn oven onto broil and toast the coated pitas until golden brown. Remove and allow to cool.
Remove bowl and whipping cream from freezer. Pour cream into bowl and begin to beat with an electric mixer. When bubbles begin to form add vanilla. Continue mixing adding agave a little at a time, until desired sweetness is achieved. Mix until cream is thick and fluffy.
Spoon apple mixture into individual pitas and place a dollop of whipped cream on top. Best served slightly warm.