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1
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
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2
In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
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3
Pipe out the eclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each eclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the eclairs cool completely on the baking sheets before filling.
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4
To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream.
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5
Cut each cooled eclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet.
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6
In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you'd like with a few drops of food coloring, if desired. Carefully dip the top of each eclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving.
