Delicious Pumpkin Lasagna

In a large bowl, beat cream cheese and sugar until light and fluffy using a hand mixer.

Slowly add heavy cream and beat until stiff peaks form.

In a medium bowl, whisk milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until smooth and thick.

Spread a thin layer of cream cheese mixture in the bottom of 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 the lasagna with plastic wrap and refrigerate for at least 4 hours or overnight.

Drizzle with reserved caramel and top with chopped roasted pecans.