Pumpkin Surprise Pie

1 Package (15 oz) ready - to - roll piecrust or homemade piecrust for double-crust pie

Cream Cheese Layer:
1 package (8 oz) cream cheese - room temp
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg

Pumpkin Layer:
1 cup pumpking puree (not pie filling)
3/4 cup evaporated milk
1/2 cup packed light-brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with 1 teaspoon water

Heat oven to 400 degrees. Fit 1 piecrust into a 9 inch pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1 inch star cookie cutter, cut out 50 stars; place on a bakin gsheet and refirgerate until ready to use.

Cream Cheese Layer: In a medium bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of crust.

Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

Brush edge of pie with egg-water wash. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400 for 15 minutes. Cover edges iwth foil, reduce heat to 350 and bake for an additional 45 minutes.

Cool pie completely on rack. Refigerte until completely chilled. Before slicing, leave out for 30 minutes.