*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