Crush the biscoff into crumbs and stir the dulce de leche into the crumbs
Spoon 2 tablespoons of the crumbs into the jars. Set aside
Heat the heavy cream to a simmer in a saucepan
In a bowl combine pumpkin, egg yolks, brown sugar, nutmeg, ginger, cinnamon and cornstarch. Beat with a whisk to blend thoroughly
Slowly pour the heavy cream into the egg yolk mixture, whisking constantly
Return the mixture to the saucepan and heat over medium low heat stirring constantly until thickened, about 5 minutes
Watch this carefully because it can burn easily.
Spoon the pumpkin custard into the jars. Cover lightly with plastic wrap and chill in the refrigerator
MAKE THE SWISS MERINGUE
Bring one inch of water to a simmer
Place egg whites in a bowl and whisk for 1 minute
Pour the sugar into the egg whites slowly while whisking
Place the bowl over the simmering water and whisk until the egg mixture reaches 160 degrees
Transfer the egg white mixture into the bowl of a mixer and beat with the whisk attachment for 3-5 minutes until stiff peaks form
Spoon 2 tablespoons of meringue over the chilled pumpkin custard and CAREFULLY toast the meringue with a torch or under the broiler for a few seconds