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1
Preheat the oven to 350.
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2
On a lightly floured surface, roll out each disk of Cream Cheese Pastry to about 1/8 inch thick.
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3
Fit the rounds into two 10-inch glass pie plates and trim the overhang to 1-inch.
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4
Fold the overhang under the rim and crimp decoratively.
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5
Line the pie shells with foil and fill with pie weights or dried beans.
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6
Bake the pie shells for 30 minutes, or until lightly colored around the edges.
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7
Remove the foil and weights and bake the shells for about 5 minutes longer, or until lightly browned and dry.
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8
Let the pie shells cool slightly.
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9
Meanwhile, in a medium saucepan, simmer the cream with the cinnamon sticks, cloves and nutmeg over moderately low heat until reduced to 2 1/2 cups, 25 to 30 minutes.
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10
Let cool, then strain; discard the spices.
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11
In a large bowl, using an electric mixer, beat the brown sugar with the egg yolks until thick and pale, about 3 minutes.
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12
At low speed, beat in the pumpkin puree.
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13
Gradually add the cream and beat until blended.
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14
In a stainless-steel bowl, using clean beaters, beat the egg whites until soft peaks form.
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15
Slowly beat in the granulated sugar and continue beating until the whites are stiff and glossy.
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16
Stir one-fourth of the beaten egg whites into the pumpkin filling to lighten it, then fold in the remaining whites.
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17
Pour the filling into the pie shells and smooth the surfaces.
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18
Bake the pies for about 1 hour, or until the custard is lightly golden and just beginning to crack all over.
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19
Let the pies cool completely on racks.
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20
In a small, heavy saucepan, combine the sugar and water and bring to a boil; stir just until the sugar dissolves.
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21
Boil, without stirring, until the temperature registers 220 on a candy thermometer, about 10 minutes.
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22
In a large stainless-steel bowl, using an electric mixer, beat the egg whites at medium speed until firm.
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23
Beating constantly, carefully add the hot sugar syrup to the whites in a thin steady stream; be careful not to splatter against the beaters or the side of the bowl.
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24
Increase the speed to high and beat the meringue until stiff, glossy and slightly cool.
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25
Preheat the broiler and position a rack 8 inches from the heat.
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26
Starting from the edge of the crust, Spoon the meringue all over the pies and spread with a spatula, making decorative dips and swirls.
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27
Broil the meringue for about 30 seconds, shifting the pies as necessary for even browning,
