1 env. unflavored gelatin
1/3 c. cold water
3/4 c. canned pumpkin
1 c. packed brown sugar
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
2 eggs, separated
1/3 c. granulated sugar
1 (3 oz.) pkg. softened cream cheese
1 c. sour cream
1 tsp. vanilla
1/3 c. chopped pecans

Soften gelatin in water; stir over low heat until dissolved. Add pumpkin, 1/2 cup brown sugar, spice, salt and egg yolks. Cook, stirring constantly over medium heat until thoroughly heated. Cool.

Beat egg whites until foamy; gradually add granulated sugar, beating until stiff peaks form. Fold into pumpkin mixture.

Combine cream cheese and remaining brown sugar, mixing until well blended. Stir in sour cream and vanilla. Alternate layers of sour cream mixture, pecans and pumpkin mixture in parfait glasses. Chill.