*Be sure to make your pudding layer first so it has time to cool.
Preheat oven to 350°
In a medium sauce pan combine 2 cups cream, 1 cup milk, 3/4 cup brown sugar, butter, pumpkin, cinnamon and allspice
Heat until butter is melted and milk a slightly scalded
In another bowl, whisk together egg yolks and 1/3 cup sugar
Slowly add this mixture to the hot mixture, whisking lightly
Continue cooking for 10 to 15 minutes on a low heat until mixture starts to thicken a bit
Mix reserved milk and corn starch together
Add to the hot milk mixture, whisking constantly
Intermittently whisk as mixture continues to cook for the next 5 to 10 minutes
When pudding has thickened, remove from heat
Cover with plastic wrap to avoid skimming and place in refrigerator to cool what you were making the other layers
When cooled, pour over the cream cheese layer
Place all the butter shortbread cookies in a food processor and pulse until crumbs are made
Combine 6 tablespoons melted butter with cookie crumbs then press into a 9 x 13 pan
Bake for 15 minutes then remove from oven and let cool
In your stand mixer or a large bowl, whip 1 pint of heavy cream with half cup powdered sugar until stiff peaks form
Remove one cup to use in the cream cheese layer
Reserve the remainder to top the dessert
Cut the cream cheese into small pieces
Add powdered sugar a little at a time into the cream cheese while you were mixing
When powdered sugar and cream cheese are blended smooth, fold in 1 cup of whipped cream
Spread this layer on top of the cool crust
Next spread the cooled pumpkin pudding over the cream cheese layer and refrigerate for a minimum of 2 to 3 hours
When you're ready to serve, top with reserved whip cream then sprinkle the whole thing with cinnamon or nutmeg