Preheat oven to 350°F. In a small bowl combine flour, butter and pecans. Press into a sprayed 9x13 pan. Bake for 15 minutes, remove and let cool completely.
For the first layer: Make whipped cream by beating together heavy whipping cream, 1/8 cup sugar and vanilla extract until stiff peaks form, careful not to over mix. In a separate large bowl, blend cream cheese and 1 cup powdered sugar. Fold in 1 cup of whipped cream. Spread over cooled crust.
For the second layer: In a large bowl mix pumpkin spice milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped cream until smooth. Spread evenly over the first layer.
For the last/top layer: Spread remaining whipped cream, about 1 cup, evenly over top of the second layer and sprinkle pecans on top.