Line two pie tins with unbaked piecrust. In a large bowl, combine the pumpkin, brown sugar, white sugar, cinnamon, ginger, cloves, nutmeg, 2 eggs and eggnog until smooth.

Divide the pumpkin filling into each piecrust.

In a medium bowl, mix together the powdered sugar and cream cheese, until smooth. Stir in the remaining 3 eggs. Pour the cream cheese mixture on the top of the pie filling in each pie.

Bake uncovered in a 350-degree oven for 1 hour.