• Pre-heat oven to 400 degrees.
• In the bowl of a mixer or in a large bowl with a hand mixer, beat cream cheese and brown sugar together for about 2 minutes until light and fluffy. Mix in Hood Pumpkin Eggnog.
• Place puff pastry sheet on large piece of lightly floured parchment paper and roll out into a rectangle about ¼" thick.
• Spread cream cheese mixture down the center of the puff pastry. Spread pumpkin pastry cream over the cream cheese. 
• Cut 1" diagonal strips down each side of the puff pastry. Fold the top of the pastry down and then alternating from left to right, fold the strips over in a braiding pattern. Fold the bottom of the pastry up.
• Brush with the lightly beaten egg and bake for about 18-21 minutes, until danish is golden brown
• Let danish cool and then drizzle with pumpkin eggnog icing and slice.

Pumpkin Pastry Cream

• In a small saucepan over low heat, heat Hood Pumpkin Eggnog until it's scalding hot, but not yet at a boil.
• In a separate small bowl, mix together pumpkin puree, egg yolks, brown sugar, cornstarch, cinnamon, ginger, allspice, and nutmeg.
• Add half of the hot eggnog to the pumpkin mixture, whisking constantly. Then, pour the pumpkin mixture into the saucepan with the remaining eggnog. Stir for 1-2 minutes until mixture is thickened and comes to about 170 degrees.
• Place pumpkin pastry cream in a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pastry cream. Place in fridge to chill completely.

Pumpkin Eggnog Icing

• In a small bowl, whisk confectioners' sugar and Hood Pumpkin Eggnog together until well combined.