Cream Cheese Pumpkin Pie

Preheat oven to 375°F with rack in bottom third of oven. Unroll 1 piecrust on a lightly floured surface; lightly brush with water. Unroll remaining piecrust, and place on top of first piecrust; gently press together to seal. Roll into 13-inch round. Fit dough into a 9-inch deep-dish pie plate; fold edges under, and crimp. Freeze 15 minutes. 

Line chilled piecrust with parchment paper, and fill with pie weights or dried beans. Bake in bottom third of preheated oven until light golden brown, about 15 minutes. Remove parchment and pie weights. 

Beat together cream cheese, sugar, flour, vanilla, and salt with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Remove and reserve 1/2 cup of mixture. Add pumpkin, eggs, and pumpkin pie spice to remaining cream cheese mixture in mixer bowl; beat on low until combined. Pour into prepared crust, and spread into an even layer. 

Stir together milk and 1/2 cup reserved cream cheese mixture in a small bowl until smooth. Dollop cream cheese mixture by the spoonful over pie. Pull a knife or wooden pick through mixture to create a swirled pattern. Cover edges with aluminum foil.

Bake at 375°F in bottom third of oven 25 minutes. Remove foil, and continue baking until golden brown and filling is almost set (it will have a slight wiggle), 10 to 15 more minutes. Let pie cool completely, about 2 hours. Serve or cover and refrigerate up to 2 days.