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 1/4" 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.