In a bowl, mix the pumpkin, egg, egg white, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix well to combine. Place a medium-size saucepan over medium-high heat. Add the pumpkin mixture to the pan. Bring to a simmer, and cook until the mixture thickens a bit, stirring often with a heat-proof spatula or flat-edge spoon. About 6-7 minutes. Let it sit for about 4 minutes to cool a little bit.

While the mixture is simmering, place the cream cheese in the same pumpkin bowl, spread it out a bit so when the warm pumpkin mixture hits it, it has a chance to soften it a bit more. Pour the warm pumpkin mixture over the cream cheese and whisk well, until completely combined. Place the mixture in the refrigerator to cool completely.

For best results and ease of use, place the mixture in the freezer for about an hour to firm up, it will be easier to work with.

Preheat oven to 375 degrees. Roll the pie sheets to 1/8″ thick. Using a 4″ round cutter, cut out 8 round disks and place on a parchment lined, rimmed baking sheet (affiliate link). Using a brush, paint the edge with water to act as glue for the top. Place about 2 tablespoons chilled pumpkin mixture on each disk, lay the top disk on filling and crimp all around with a fork. Repeat with other sheet of dough.

Brush tops with egg wash (whisk egg yolk and water) and sprinkle with turbinado sugar. Bake for 20-25 minutes, until golden brown.

Cool completely before serving.