Preheat oven to 400°F

Fit pie crust into 9in. pie plate and crimp edges. Refrigerate till ready to fill.

With the 2nd pie crust, cut into shapes then refrigerate till ready.

In a medium bowl, beat cream cheese, sugar, vanilla extract & egg until smooth.

Spread evenly on bottom of pie crust.

In a large bowl mix pumpkin puree, milk, brown sugar, eggs, pumpkin spice, & salt until smooth.

Using a ladle, gently spoon mixture over cream cheese layer.

Brush egg wash over edge and pastry shapes.

Then over lap shapes on pie.

Bake for 15 minutes then cover edges with foil.

Bake for another 45 minutes at 350°F.