1 large Graham cracker pie crust
2 8 oz. cream cheese blocks
1/2 cup brown sugar
2 large eggs
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp cinnamon
2/3 cup pumpkin pie filling
Cool Whip topping or equal
Place the two cheese blocks into a mixing bowl to soften.
Add the sugar and blend together. Next add the two eggs and thoroughly mix together.
Take one cup of the mix and smooth into the bottom of the pie crust.
Add the pumpkin pie filling and spices to the mix and blend together. Spoon this mixture easily over the first fillling.
We used the Memphis Wood Fired Pellet Grill for this pie. Make sure the grill is on a level surface so that the pie is even. Let the grill heat up so that you have as little smoke as possible from the grill.
Preheat to 335 degrees and cook for 40 minutes.
Place on your stove top to cool. Allow at least 30 minutes and then transfer to the refrigerator for a minimum of three hours.
After refrigerating, slice and top with the cool whip.