Preheat the oven to 350 degrees.

Add the pumpkin puree, pumpkin spice, vanilla extract, and white sugar into a bowl and whisk.

In a different bowl, beat the cream cheese until smooth. Add the powdered sugar and beat again until the mixture is combined.

Grab the 1st pie crust and place it on a baking sheet lined with parchment paper. Cut off any excess crust that doesn't fit on the sheet.

Create a rectangle shape that basically takes up the size of the pan.

Put the pumpkin mixture into a piping bag and add the cream cheese mixture into another piping bag. Cut the ends off both piping bags.

Squeeze out about 3 inches of the pumpkin mixture and then squeeze out 3 inches of the cream cheese mixture right next to one another.

Repeat this 8 times to make 8 pies, and allow about 3 inches between each mixture set. This will mean that you are creating two rows of 4.

Put the second pie crust on top of the mixtures and cut off the excess. Shape into a rectangle with the excess pie crust.

Use your fingers and press down on the dough in between the areas where there is no pie filling. This will show you where to cut to make 8 individual pies.

Use a pizza cutter to cut out the 8 pies. Do your best to make them the same size. (You may have to remove excess dough on the edges if you think it's too much dough.)

Put the cut pies on the baking sheet about 1 inch apart.

Use a small knife and cut two slits on the top of each pie.

Grab a fork and use it to press the edges together, all the way around each pie.

Whisk an egg and 2 tablespoons of water together in a small bowl. Brush this mixture on top of each pie.

Put the sheet in the oven and bake for 25-30 minutes or until golden brown.

Remove and let cool.