In a stand mixer fitted with the paddle attachment, place 1 pound 12oz whole eggs, 6oz pumpkin, 5 pounds chocolate crème cake mix, and 5 grams or 1tsp pumpkin pie spice. Mix on 1st speed for one minute, scrape bowl and mix 3 minutes medium speed. Add 1 pound 8oz oil and 1 pound 2oz water slowly on 1st speed. Scrape bowl and mix 3 minutes on low speed. Deposit 1 pound of batter into sprayed 8 inch round pans. Bake at 350F until cake springs back lightly when touched. Let cakes cool completely and depan. Mix together equal parts by weight pumpkin cream cheese filling and cream cheese buttercream. Pipe prepared icing into cooled layers.