1 (18 ounce) package white cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant pumpkin pie spice
1/4 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can pumpkin puree
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch baking pans. Set aside 14 muffin cups.
In a large bowl, stir together cake mix, pudding mix, pumpkin, oil and cream cheese until well blended. Divide the mixture into two equal pieces. Shape into a large rectangular shape. Place about 1/2 of the pumpkin filling between two of the muffin cups. Spread half of the cream cheese mixture over the pumpkin pie filling.
Bake in preheated oven for 45 minutes. Heat oven to 350 degrees F (175 degrees C). Cool completely before frosting. Beat egg whites with cream cheese until foamy. Serve within two hours.
Frost top and sides of pie. Frost outside of pie with whipped cream. Spoon whipped cream between layers of pie. Drizzle egg white on top. Place on ungreased cookie sheet.