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Special equipment: a piping bag with a large round tip
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For the cheesecake: Preheat the oven to 375 degrees F. Cut the pumpkin in half, remove the seeds and place cut-side down on a baking sheet lined with parchment paper.
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Roast until the pulp is soft, about 1 hour.
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Let cool and scoop out the pulp.
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Using a stand mixer with the paddle attachment, paddle the cream cheese until soft.
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Add one cup of the pumpkin pulp and mix together thoroughly.
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Reserve the remaining pumpkin pulp for another use.
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Drizzle in the condensed milk, then the lemon, vanilla and spices.
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Transfer to an airtight container and refrigerate for at least 30 minutes.
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For the rum raisin eggnog: Combine the milk, cloves, cinnamon and 1/2 teaspoon vanilla in a saucepan and heat over the lowest setting for 5 minutes.
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Slowly bring the milk mixture to a boil.
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In a large bowl, combine the egg yolks and sugar.
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Whisk together until fluffy.
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Slowly whisk the hot milk mixture into the eggs.
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Pour the mixture into the saucepan.
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Cook over medium heat, stirring constantly, until thick, about 3 minutes.
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Do not allow the mixture to boil.
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Strain to remove the cloves, and let cool.
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Stir in the cream, the remaining 2 teaspoon vanilla, and the nutmeg.
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Refrigerate for 30 minutes.
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While the mixture cools, soak the raisins in the rum.
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For the graham cracker crumble: Lower the oven to 325 degrees F.
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Stir the graham cracker crumbs, brown sugar, cinnamon if using, and salt together in a large bowl.
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Add the melted butter and stir with a fork.
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Spread on a rimmed baking sheet and bake until just starting to brown, 10 to 15 minutes.
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Reserve.
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For the huckleberries: Combine the huckleberries and sugar in a small saucepan.
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Bring to a simmer and cook until thick and syrupy, about 10 minutes.
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Reserve.
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To assemble: Transfer the cheesecake to a piping bag with a large round tip.
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Transfer the milk mixture to a stand mixer with the whisk attachment and whip to soft peaks.
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Strain the raisins and then fold them into the whipped mixture.
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Pipe the cheesecake onto each plate.
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Add 3 spoonfuls of the rum raisin eggnog to each plate, and then sprinkle with the graham cracker crumble and drizzle with the huckleberries.
