Don't give away the surprise until you cut the first wedge of this holiday pie and reveal the creamy cheesecake tucked under the pumpkin layer.
Heat oven to 400 F. 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 baking sheet and refrigerate until ready to use.
In a medium-size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of piecrust.
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 F for 15 minutes. Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes.
Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.