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Special equipment: a 9-inch round cake pan
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Position 2 racks in the center of the oven, and preheat to 400 degrees F. Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl.
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Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets.
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Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar.
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Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes.
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Let cool completely on the baking sheets.
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While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes.
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Let cool, then finely chop.
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Meanwhile, beat 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons of the confectioners' sugar with an electric mixer in a large bowl until stiff peaks form, about 5 minutes.
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Put 1 of the baked dough rounds on a cutting board, and center a 9-inch round cake pan on top of it.
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Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle.
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Reserve the scraps in a bowl.
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Repeat with the remaining dough round.
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Crumble the scraps into bite-sized pieces.
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Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides.
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Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds.
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Top with half the remaining pumpkin mixture, then the crumbled dough scraps.
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Finish with the remaining pumpkin mixture and dough round.
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Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight.
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When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter.
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Remove the cake pan and plastic wrap.
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Press the chopped walnuts into the sides of the cake.
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Beat the remaining 1/2 cup heavy cream, 1 tablespoon confectioners' sugar and 1/4 teaspoon cinnamon together until soft peaks form; slather the mixture on top of the cake.
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Cut into slices with a serrated knife.
