In the bowl of a stand mixer, whip heavy cream until light and fluffy, about 5 minutes. Transfer whipped cream to a separate bowl. In empty stand mixer bowl, beat cream cheese with paddle attachment on medium speed until it is light and fluffy, about 2-3 minutes. Scrape sides. Add heavy cream and repeat until well combined. Scrape sides again.
In the bowl the whipped cream was in, combine pumpkin puree, brown sugar, and pumpkin pie spice. Stir until thoroughly mixed. Add pumpkin mixture to stand mixing bowl and mix on low to medium speed until well combined. Scrape and mix on more time.
Serve with sliced fruit for dipping and roughly chopped pumpkin seeds and a dusting of pumpkin pie spice as garnish.
Recipe can be easily halved, if needed.
Makes about 3 cups, serving size based on 1/4 cup per person.