Chill your mixing bowl and beaters in the freezer for 5 minutes before starting. This ensures your whipped cream reaches stiff peaks quickly and holds its structure throughout assembly. Cold equipment is non-negotiable for this step.

Pour 1 cup heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form, about 3 minutes. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form. Watch carefully—overbeating by even 30 seconds can turn the cream grainy.

In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup Greek yogurt, 1/4 cup brown sugar, and all spices: 1 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and 1/8 teaspoon cloves. This creamy pumpkin parfait base should be completely smooth with no lumps. Taste and adjust sweetness or spice to preference.

Fold 1/4 of the whipped cream into the pumpkin mixture gently using a rubber spatula until no white streaks remain. This step lightens the pumpkin layer, making it airy and cloud-like. Use deliberate folding motions, not stirring, to preserve the cream's volume.

Assemble your parfaits by layering in clear glasses: spoon 2 tablespoons pumpkin mixture into each glass, then add 1 tablespoon granola mixed with chopped pecans. Repeat with another layer of pumpkin mixture, then top with remaining whipped cream, a drizzle of caramel sauce, and a pinch of sea salt. The salt amplifies the caramel and pumpkin flavors beautifully.

Serve immediately or refrigerate up to 4 hours before serving. The layers stay distinct and textures remain perfect within this window.