Crust:

• 3/4 cup packed brown sugar
• 1/3 cup butter
• 3 tablespoons whipping cream
• 3/4 cup chopped pecans

Cake:

• 4 eggs
• 2 cups flour
• 1 2/3 cups sugar
• 2 teaspoons baking powder
• 1 cup vegetable oil
• 2 teaspoons pumpkin pie spice
• 2 cans pumpkin
• 1 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 1 teaspoon salt

Topping:

• 1 3/4 cups whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup chopped pecans

In a heavy saucepan, combine brown sugar, butter and whipping cream. Cook and stir over low heat until sugar is dissolved. Pour into two well greased 9 inch round baking pans. Sprinkle with pecans; let cool. In a mixing bowl, beat eggs, sugar, oil, pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture; beat just until blended. Carefully spoon over brown sugar mixture in round pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire cooling racks to cool completely. Place one cake layer on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread 2/3 over first cake layer. Top with second cake layer. Spread remaining whipped cream and pecans on top. Store in refrigerator. Serves 12 to 14.