Preheat oven to 350ºF. Line the bottom of a 9 inch springform pan with an oversized piece of parchment paper. Place the ring on top of parchment lined bottom and close. You can leave the oversized parchment hanging out. Spray bottom and sides of springform pan with cooking spray.

In a large bowl whisk together all the pumpkin pie filling ingredients until smooth. Pour in prepared springform pan and bake for 30-35 minutes, or until knife inserted in middle comes out clean. Cool completely and release ring around pie filling. Set aside. 

Preheat oven to 350ºF. Line a 9 inch cake pan with cut-to-size wax paper. Spray top of wax paper and sides of cake pan. Set aside.

In a small bowl whisk together flour, baking powder, baking soda, and salt. In larger bowl whisk together brown sugar, butter, vanilla, and egg. Stir flour mixture into brown sugar mixture. 

Spread blondie batter in cake pan and sprinkle butterscotch chips over top. Bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool completely in pan on wire rack.

Preheat oven to 350ºF. Line a 9 inch cake pan with cut-to-size wax paper. Spray top of wax paper and sides of cake pan. Set aside.

In a small bowl whisk together flour, baking powder, baking soda, and salt. Set aside.

In a stand up mixer bowl or large mixing bowl with hand-held mixer place butter and sugar. Beat together until light and fluffy, about 3 minutes. Scrape down bowl and beat in eggs, one at a time, mixing well between each addition. Add vanilla and mix well.

Add dry ingredients to butter / sugar / egg mixture. Beat on low until just combined. Add buttermilk, beat on low until combined. Increase speed to medium and beat for 3 more minutes. 

Pour into prepared cake pan and level with offset spatula. Bake for 23-25 minutes, or until toothpick inserted in middle comes clean. Invert on wire rack to cool and remove wax paper. 

In a stand up mixer bowl or large mixing bowl with hand-held mixer, beat together cold cream cheese, sugar, and vanilla until smooth and well blended. Continue mixing on medium and pour in heavy cream. Once cream is mixed in, turn speed to high. Mix until frosting is very stiff and holds shape, about 3 minutes. I needed to stop my mixer a few times and scrape up the bottom and sides of bowl to make sure cream cheese was well incorporated in heavy cream. Store in fridge until ready to use. 

Line a baking sheet with parchment or wax paper. Grease paper with butter and set aside.

In a saucepan combine brown sugar, white sugar, salt, and heavy cream. Bring to a boil over medium heat. Add butter, pecans, and vanilla, stirring until mixed and butter melts. Continue heating, without stirring, until candy thermometer reads 234-240ºF (112-116ºC), or until a small amount of syrup dropped into cold water forms a soft ball (takes about 4 minutes). 

Remove from heat and stir vigorously until mixture is very thick and almost impossible to stir, about 2 minutes. Pour onto prepared baking sheet and flatten with spoon as much as possible (VERY HOT! DO NOT TOUCH WITH HANDS). When cool, break into pieces for filling and topping. 

On a cake platter spread a thin layer of whipped cream frosting, so cake stays in place and doesn't slide off.

Run knife around edge of blondie pan and invert onto wire rack. Peel off wax paper and gently invert back onto cake platter on top of thin frosting layer. Spread more frosting on top and sprinkle with some chopped pralines. 

Cut parchment of pumpkin pie layer so it's close to the edge. Bring over to cake and invert onto whipped cream layer. Gently peel off parchment. Place on top of frosting / praline layer. Top with another layer of frosting and pralines. 

Place cake layer, top side up, on top of frosting / praline layer. Frost cake all over top and sides. Decorate cake with remaining pralines. Refrigerate fro 1 hour before slicing. Store leftovers in refrigerator.