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In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
In a medium bowl, whisk milk, pudding mix, pumpkin, and pumpkin pie spice until smooth and thick.
Spread a thin layer of cream cheese mixture in the bottom of a 13" x 9" baking dish. Top with a layer of 6 or 7 graham crackers. Top with half of pudding mixture, then half of remaining cream cheese mixture. Drizzle with half of caramel. Repeat, ending with cream cheese layer (reserve remaining caramel until ready to serve).
Cover loosely with plastic wrap and refrigerate at least 4 hours or up to overnight.
Drizzle with reserved caramel. Top with pecans.