Preheat oven to 400 degrees.

After Puffed Pastry Sheets have thawed as per package instructions, use a sharp knife or pizza cutter to cut each sheet into 4 even squares for a total of 8 squares.

In a bowl mix together pumpkin, cream, 1 whole egg, sugar and pumpkin pie spice.

Place a large spoonful of the filling on each pastry square so that filling is in the middle but towards one corner. Continue with filling for all 8 squares.

Brush the edges of each pastry square with a bit of water, then fold each square into a triangle and use a fork to seal the edges together then place each onto a baking sheet.

Beat the second egg in a small bowl and brush each turnover with the egg wash.

Bake for 14-17 minutes, until golden brown.

Meanwhile in a small bowl, beat together the cream cheese, milk and icing sugar until smooth.

When turnovers are done and have cooled a few minutes, place frosting into a piping bag or cut a corner out of a plastic sandwich bag, and place the frosting inside. Drizzle each turnover with the cream cheese frosting.

Enjoy!