Preheat oven to 390 degrees Fahrenheit. Place pumpkins on a baking sheet lined with aluminum. Place one pat of butter in each pumpkin half. Roast in oven for 20-25 minutes or until easily poked with a fork. Remove and let cool slightly.
Once pumpkins are cool enough to touch, scoop out flesh into a food processor and begin pureeing. Add cream cheese and milk. Puree until smooth. Set aside.
For the crust, combine flour, sugar and salt in the bowl of a stand mixer. Add butter and cut in using two knives or a pastry blender or your hands (or a combination of all three.) Add water and use the hooks of your mixer until a crumbly dough forms. Form dough into a disk, cover in plastic wrap, and place in freezer for 10 minutes.
In the meantime, start working on the fillings. In a clean stand mixer bowl, combine homemade pumpkin puree, milk, eggs and all spices. Mix until smooth and transfer to another bowl (you will need to clean the stand mixer bowl one more time and use it for the cream cheese filling.)
In your clean stand mixer bowl, combine pumpkin cream cheese, egg, sugar and vanilla extract. Mix until smooth. Set aside.
Remove pie dough from freezer and roll out into a round that is large enough to fit into your pie pan with a decent amount of overhang around the edges. Transfer to pie pan and crimp edges. Place into 390 degree oven for about 10 minutes, or until crust is golden. Remove from oven and let cool slightly.
Once crust has cooled slightly, pour in pumpkin puree filling, then cream cheese filling. Take a knife and swirl the two fillings together. [If your pie seems to be close to overflowing, place pie pan on a baking pan to catch any drips and prevent a mess in your oven.]
Place in 390 degree oven and bake for approximately 30 minutes, or until pie is just set. Remove from oven and let cool before serving.