• On a clean surface that’s been dusted with cornstarch, roll your crust (s) out to about ⅛″ thick.
• Line a pie pan with the crust, trim the edges to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie. <
• Lightly cover the crust with plastic wrap, chill in freezer until ready to bake.
• In the meantime, gather leftover pie crust into a ball, roll out to ⅛" thick, use a cookie cutter to cut out whatever shapes you like.
• Place pastry shapes on a parchment lined baking sheet, chill in the fridge for now.

Filling & Assembly

• Preheat oven to 350 F.
• Cream together cream cheese and brown sugar.
• Once smooth, add remaining ingredients and mix on slow speed until just smooth.
• Take crust out of the freezer. Gently cover edge of crust with aluminum foil, bake for 15 minutes. Once the baking time is over, remove the par-baked crust from oven, discard foil.
• In a small bowl or mug, whisk together egg and 1 tablespoon of heavy cream, brush over the edges of the crust.
• Fill pie crust with pumpkin mixture , transfer pie to oven, bake for 45-50 minutes or so, until center is JUST set.
• You’re looking for a bit of jiggle to the center 3" or so.
• Remove from heat, place on a wire rack if you have one, and allow to cool fully to room temperature before serving.
• As the pie is cooling, take your baking tray of pie crust shapes out of the fridge. Brush with egg wash, bake for 12-15 minutes, or until golden brown.
• Remove from oven and allow to cool before arranging on the top of the pie, if needed/desired.
• Right before serving, prepare maple cream:

Maple Whipped Cream

• Using a stand mixer with a whisk attachment - or a medium mixing bowl and an electric hand mixer - whip chilled cream until soft peaks form.
• Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.
• Leftover pie can be covered with plastic wrap and stored in the fridge for up to 5 days or so.