Using an electric mixer, whip cream until soft peaks form, about 5 minutes. (The peaks will fall over when the beaters are lifted.) Slowly add powdered sugar to combine. Set aside.
Combine pumpkin, cream cheese, pumpkin pie spice and salt in another bowl. Stir until smooth. Gently fold this mixture into the whipped cream.
Place mixture into a one-gallon resealable plastic bag. Squeeze mixture to one corner of the bag; snip the corner to use as a piping bag.
Add a small amount of Creamy Caramel Sauce to the bottom of each fillo shell. Fill each cup with the pumpkin mixture. Top with another small dollop of Creamy Caramel Sauce and a few pieces of chopped pecans. Makes 12-15 servings.
Tip: Use leftover pumpkin mixture as a spread for bagels or English muffins.