Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment until softened and completely smooth. Add granulated sugar and dark brown sugar and continue beating until no visible sugar granules remain.

Add pumpkin purée, pumpkin pie spice, vanilla, and salt. Beat until fully combined and uniform.

Switch to the whisk attachment and add 340g cream to the bowl. Whisk on medium-high speed until stiff peaks form.

Cut pound cake into roughly 1-inch cubes and set aside.

Whisk the remaining 520g cream to soft peaks by hand or with a mixer fitted with the whisk attachment. Keep it unsweetened, or add 2 tablespoons of confectioners' sugar if you prefer a lightly sweetened topping.

Begin layering: spread a thin layer of cheesecake filling in the bottom of a large glass trifle dish. Add a layer of pound cake cubes, drizzle with maple syrup, and crumble over a handful of toasted pecans. Repeat the layers until you reach the top.

Finish the top layer with the whipped cream and garnish with additional pecans if desired.

Cover with plastic wrap and refrigerate for at least 8 hours or overnight before serving.