In a large bowl or bowl of a stand mixer, beat heavy whipping cream, powdered sugar and ½ teaspoon of vanilla extract together until stiff peaks form. Set aside.
1 pint heavy whipping cream, ½ cup powdered sugar, ½ teaspoon vanilla extract
In another medium bowl, beat cream cheese until light and fluffy.
16 ounces cream cheese
Add pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined. Fold in one third of the whipped cream.
15 ounces pure pumpkin, ¾ cup brown sugar, 2 teaspoons vanilla extract, 3 teaspoons pumpkin pie spice
Cut Angel Food Cake into small pieces and line the bottom of your trifle dish with one third of the cake.
22 ounces Angel Food Cake
Layer with one third of the pumpkin cheesecake mixture followed by one third of the remaining whipped cream.
Repeat layers twice, finishing with remaining whipped cream.
Sprinkle with additional pumpkin pie spice if desired.
Refrigerate until ready to serve. Best after 2 hours of chilling.