Make pie dough for a two-crust pie. See Notes
Refrigerate at least 30 minutes before using, preferably longer.
Mix cream cheese in food processor until very smooth. Add in pumpkin puree, brown sugar, pumpkin pie spice. Adjust sugar and spice to your own liking.
Roll out pie dough into a long rectangle and cut out desired shapes of pop tarts. The idea size is about 2 x 4 inches, but you can make them the size you prefer. I actually varied my sizes.
Cut out each rectangle. Put just enough pumpkin filling, (about a tablespoon) in middle. Brush milk on inside edges and press together.
Brush milk on top. Cut a few slits on top.
Sprinkle with raw sugar.
Bake at 425 for 15-20 minutes.