Crust: Combine ingredients and press into a nine-inch spring form pan. Chill.
Filling: Combine apple juice, sugar, gelatin and salt in top of
double boiler. Stir until gelatin is completely dissolved. Remove from heat. Beat egg yolks slightly and gradually add to gelatin mixture. Cook until slightly thickened, stirring
constantly. Remove from heat, add vanilla. Using electric mixer, combine lemon juice and cream cheese in a large bowl. Add gelatin mixture and beat until smooth. Chill until as thick
Whip cream until stiff. Fold pumpkin, spices, whipped cream and stiffly beaten egg white into gelatin mixture. Pour
into prepared spring form pan, top with remaining crumbs and chill. Garnish with chocolate shavings.