• Preheat the oven to 350℉.

Prepare Crust Layer

• In a small bowl mix graham cracker crumbs, brown sugar, sugar, and salt.
• Melt butter in a microwave safe dish.
• Pour butter into a 8 x 8 pan and coat the bottom. Sprinkle the graham cracker crumb mixture into the pan. Mix the butter and crumbs together to form a crust. Press down covering the bottom of the pan.
• Bake in the oven for 10 minutes.
• Allow to cool on a wire rack.

Toast Pecans

• Line a baking sheet with parchment paper.
• Chop pecans in a food processor.
• Spread pecans on the baking sheet.
• Bake for 5-10 minutes.

Homemade Whipped Cream

• Add heavy cream, confectioner’s sugar and vanilla to a stand mixer. Use the whisk attachment to beat until medium peaks form about 3-4 minutes.
• Remove the whipped cream from the stand mixer bowl.

Cream Cheese Layer

• Using the stand mixer and paddle attachment, beat cream cheese and confectioner’s sugar until fluffy.
• Using a spatula fold in 1 cup of whipped cream until thoroughly mixed. Set aside.

Pumpkin Layer

• In a bowl, mix together pumpkin, sugar, maple syrup, cinnamon, cloves, and 1 cup toasted pecans.

Assembly

• Spread the cream cheese layer on top of the graham cracker crust.
• Add the pumpkin layer on top of the cream cheese layer.
• Layer remaining whipped cream to the top of the pumpkin layer.
• Refrigerate for at least an hour.
• Top with the remaining toasted pecans.
• Use a knife to cut the layers and serve.