Butter and flour four six inch cake pans. (I always wrap min in cake strips)
In a mixing bowl, beat together the eggs, sugar, oils, yogurt, vanilla and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt and spices; add to wet ingredients and mix thoroughly.
Spread into prepared pans.
Bake for approximately 25 minutes or until centers firm up.
For the Buttercream:
Cream the butter and pumpkin puree.
Add in the sugar and spices.
Mix well and scrape down side of bowl.
Add vanilla and mix well.
For the meringue:
Beat the egg whites and 1/4 cup of the sugar until soft peaks form.
at the same time heat the remaining sugar and water on medium-high until candy thermometer reads 240f (I took my sugar a but further till it was amore golden hue, this will give you a richer flavor and stiffer meringue but it can go wrong easily so beware :))
drizzle the sugar into the running mixer and bear for a few minutes.
Transfer to a piping bag fitted with an 808 tip.
For the Graham Cracker Crumble:
Mix the crumbs, sugar and melted butter.
Roll out between two sheets of parchment paper.
Transfer to oven and bake at 250f for about 7 minutes.
Crush your newly made crust and smash it on the lower part of your cake.