Preheat oven to 375°F.

Mix sugar, cinnamon, salt, ginger, and nutmeg in a large bowl.

Add in eggs and whisk until fully combined.

Add in pumpkin puree and then evaporated milk. Mixture is ready when smooth and silky in appearance.

Pour approximately 4 cups of the mixture into one pie crust in a 7-inch round springform pan. Repeat with the 2 remaining pie crusts and mixture.

Bake at 375°F for 15 minutes, then reduce heat to 350°F and bake for 40-50 more minutes. The pumpkin pie is done when a knife inserted in the center is removed clean.

Cool on a wire rack for 2 hours, then refrigerate until ready to assemble the cake.

In a large bowl, whip the heavy cream until it starts to thicken.

Beat in vanilla extract and confectioners' sugar until soft peaks form. Make sure not to over-beat.

Chill the whipped cream until ready to assemble the cake.

Once the pumpkin pie layers are thoroughly chilled, gently remove them from their springform pans.

Place one pie layer on a serving platter. Spread a generous layer of whipped cream over the top. Carefully place the next pie layer on top, followed by another layer of whipped cream. Repeat with the final pie layer.

Frost the entire cake with the remaining whipped cream, creating a smooth finish. Garnish the top with chopped pecans and a drizzle of caramel. Serve immediately or keep refrigerated until ready to serve.