Whisk together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin puree. Set aside.
Using a hand or stand mixer, whip the cream cheese until it's smooth, without lumps. Cream in the sugar, salt, lemon juice and vanilla.
Mix in the cool whip until fully incorporated. Set aside.
Heat a large frying pan over medium-high heat. Spray with non-stick spray, and pour 1/4 c. batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
Let cook for 1-2 minutes until the edges and top look dry (not like cracking kind of dry, just so you can tell it's obviously not loose batter anymore). Give it a quick flip with a spatula, let it cook for a few seconds on that side and then remove from pan.
Repeat with the remaining batter. Remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes.
Fill each crepe with the cheesecake filling, top with caramel sauce and pecans.