1. Grease a 9 x 13 oven-safe pan. Spread half of bread along bottom of the pan in an even layer.
2. In a medium mixing bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, pumpkin puree, and a large pinch of Kosher salt. Pour half of pumpkin mixture evenly over the bread, pushing on bread with a spoon or your fingers until all bread is softened by liquid mixture.
3. In a small mixing bowl, combine the powdered sugar and cream cheese. Spread an even layer of cream cheese on top of the liquid-soaked bread. It may be easiest to drop spoonfuls of the cream cheese scattered on top of the bread and then lightly using a spoon or knife to spread it out.
4. Top with the remaining bread, and then the remaining pumpkin mixture. Use a back of the spoon or your hands to lightly push down on the bread so all the bread absorbs the pumpkin mixture and soften. Cover with plastic wrap and refrigerate overnight.
5. When ready to bake, remove from refrigerator and preheat oven to 350°F. Remove plastic wrap and sprinkle with the streusel topping. Bake, uncovered, for 45-55 minutes, until the top is golden brown and no longer wet. It should bounce back when pressed.
6. Serve with Maple Pumpkin Spice Glaze. Devour immediately.

for the Streusel Topping

1. In a separate bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. If too wet, add a bit more flour until it gets to a crumby consistently.

for the Maple Pumpkin Spiced Glaze

1. In a small bowl, combine powdered sugar, maple syrup, 1/2 tablespoon of milk, and pumpkin pie spice. Add other 1/2 tablespoon of milk if needed to reach glaze consistency.