Prepare the no-bake marshmallow cheesecake filling by whipping up heavy cream and sweetened cream cheese, and then fold them together with marshmallow fluff.
Make the no-bake pumpkin cheesecake filling.
Start to layer the cake: Line the entire bottom with graham crackers, cutting any crackers as needed to fit.
Spread half of the pumpkin cheesecake filling evenly on top of the graham crackers.
Spread half of the marshmallow cheesecake filling.
Repeat the process with a layer of graham crackers, one more layer of pumpkin and one more layer of marshmallow cream.Then cover only half of the marshmallow with the last layer of the graham crackers.
Cover the dish and let rest in the refrigerator for 8-12 hours. When ready to serve, slice in half and stack. Though this is optional.
Make maple whipped cream.
Place the cake on a platter and carefully spread the maple whipped cream on top.
Decorate with chopped pecans to add a crunch to the cake.