Add the milk and corn starch to a pot and whisk well together before adding to the stove on medium high heat. It’s important to mix this before adding to the heat so the corn starch doesn’t clump up. Let it come to a light bubble while whisking consistently, then reduce the heat to low and let it simmer for 3-4 minutes still whisking until it thickens and has the texture of pudding. Remove from heat and let cool.

Preheat the oven to 400 F. In a mixing bowl, combine the cream cheese, pumpkin butter, pumpkin pie spice, salt, sugar and brown sugar. Mix well before adding in the cooled milk mixture. Whisk together well until the texture is similar to a pastry cream.

Use a large cookie scoop (about ¼ cup) and add a scoop of the pumpkin cream to the center of the puff pastry. Take each perforated end and bring it to the other side so that the edges are crossed. Continue with the rest of the pastries. Mix together the egg plus 2-3 Tablespoons of water and brush along the edges of the puff pastry dough. Bake for 25-30 minutes or until the pastry cream is set and the puff pastry is golden brown and flakey. Enjoy!