Place the softened cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed for about 1 minute, until smooth and free of lumps.

Add the pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat on medium speed until completely smooth and evenly orange. Scrape down the sides of the bowl as needed.

In a separate cold bowl, beat the heavy whipping cream on medium-high speed until it reaches medium-stiff peaks. The whipped cream should hold its shape when the beaters are lifted but still look smooth rather than grainy.

Gently fold about 1 cup of the whipped cream into the pumpkin cheesecake mixture using a rubber spatula. Fold until the color is uniform and no large streaks remain. Do not stir aggressively, or the filling will lose volume.

Cut the pound cake into approximately 1-inch cubes: Reserve 2 tablespoons of the chopped pecans for the top of the trifle.

Arrange about one-third of the pound cake cubes in the bottom of a 3-quart trifle bowl. Spread or spoon about one-third of the pumpkin cheesecake filling over the cake. Add about one-third of the remaining whipped cream, followed by one-third of the chopped pecans.

Repeat the cake, pumpkin cheesecake filling, whipped cream, and pecan layers twice more. Try to distribute each component evenly so every serving contains all of the textures.

Spoon or pipe the remaining whipped cream over the top. Sprinkle with the reserved 2 tablespoons chopped pecans and 1/2 teaspoon ground cinnamon.

Cover the trifle and refrigerate for at least 2 hours. The cake should become tender from the surrounding filling while still retaining enough structure to scoop cleanly.

Serve directly from the refrigerator using a large serving spoon so each portion includes visible layers of cake, pumpkin cheesecake filling, whipped cream, and pecans.