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Make a paste of the egg yolks, flour, sugars and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute. Slowly add milk to the egg mixture and, stirring constantly, cook over medium low heat 7-10 minutes or until thickened (mixture will thicken more as it cools). Remove from heat and stir in vanilla and salt.", "Measure out 1 cup of the filling and put into a separate bowl. Add chocolate to the remaining filling and stir to melt. In reserved bowl, add pumpkin and pumpkin pie spice. Pour chocolate filling into a medium bowl, then press plastic wrap onto the surface of both of the fillings, to eliminate a skin. Refrigerate about 30 minutes. Soften the gelatin in the water for about 5 minutes in a microwave-safe dish.", "In a medium chilled bowl, whip cream until stiff peaks form. Microwave gelatin until it dissolves and starts to bubble around the edges, around 30 seconds. In a small bowl, cream together cream cheese and powdered sugar. Stir in 1/3 of the dissolved gelatin into each of the 3 filling bowls (about 2 1/2 tablespoons each) and combine well. Fold in 1/3 of the whipped cream into each of the 3 fillings.", "Spread chocolate pudding onto cooled crust. Place in freezer for 10 minutes to become firmer. Layer with the cream cheese filling, then place into the freezer for another 10 minutes. Top with the pumpkin layer.
