Cut pumpkin in half, Scoop seeds and stringy pulp out, roast pumpkin halves in baking dish face down for 1 hour or until soft. Cool, scoop pulp into strainer and allow to sit for an hour to drain off excess moisture. Puree in food processor or mash well with a spoon
Combine crust ingredients; press into bottom and about 2 inches up the sides of a 9-inch spring form pan. Bake at 325° for 5 minutes.
In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Then Spoon batter into crust. Bake at 325° for 1 hour. Cool thoroughly before serving, at least three hours.
Nancy and Tim Bass - Sunburst Tomato