Bake at 350 degrees for 55 to 60 minutes. For 2 unbaked 9 inch pie shells.

FILLING:

3 c. pumpkin, fresh or canned
1 c. light brown sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. cloves
3 eggs, slightly beaten
1 1/2 c. evaporated milk
1 1/2 tsp. vanilla extract

Combine all filling ingredients, beat well, divide between the 2 pie shells.

CHEESE TOPPING:

12 oz. cream cheese, softened
3/4 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla extract

Combine all topping ingredients in bowl. Beat until smooth. Spoon the mixture carefully over pumpkin filling, dividing the topping between the two pies.