3/4 c. packed brown sugar
1/3 c. butter (no substitutes)
3 tbsp. whipping cream
3/4 c. chopped pecans

Cake:

2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt

Topping:

1 3/4 c. whipping cream
1/4 c. confectioners sugar
1/4 tsp. vanilla extract
additional chopped pecans

In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9-inch round baking pans. Sprinkle with pecans; cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture.

Bake at 350°F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Place one cake layer, praline side up, on a serving plate.

In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread 2/3 over cake. Top with second layer and remaining whipped cream. Sprinkle with additional pecans, if desired. Store in the refrigerator.