Preheat the oven to 350°. Line a springform pan with parchment paper. Whisk together pumpkin pie filling ingredients until smooth. Pour into pan and bake.
Whisk together dry ingredients. In a large bowl, whisk together wet ingredients. Stir dry mixture into wet mixture. Spread blondie batter in prepared pan and top with butterscotch chips. Bake and cool.
Whisk together dry ingredients. Beat butter and sugar until light and fluffy. Beat in eggs. Add vanilla and mix well. Combine dry ingredients. Add buttermilk, beating until combined. Pour into lined pan and bake.
Beat together cream cheese, sugar, and vanilla until smooth. Continue mixing and pour in heavy cream. Continue mixing until frosting is stiff.
In a skillet, mix together brown sugar, maple syrup, water, and salt. Cook and stir until mixture is bubbling and sugar dissolves. Stir in pecans and continue cooking until syrup thickens and reduces. Immediately pour onto prepared baking sheet to cool.
Spread a thin layer of frosting over cake stand. Layer blondie, pumpkin pie, and cake, frosting and sprinkling with pralines between each layer. Frost all over, decorate with remaining pecans.
Sub all-purpose gluten-free flour for a GF cake recipe (works great!)
Make sure you're using the same size cake pans as your springform pan.
Instead of measuring out the spices, substitute 2 teaspoons pumpkin pie spice.
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