Pumpkin Braid

I found this recipe from pillsbury and I'm very impressed with how good it is. It is a nice dessert or if you want a little sweet treat for breakfast it works as a breakfast danish. It is super easy to make.

Braid:
3/4 cup canned pumpkin puree (not pumpkin pie mix) 
1 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 egg, separated 
1/2 cup chopped pecans 
1 can (8 oz) refrigerated crescent rolls 

Glaze:  
1/2 cup powdered sugar 
2 to 3 teaspoons milk 
1 tablespoon chopped pecans  

Lauren Chattman, Cookbook Author and Pastry Chef
Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin puree, cinnamon, nutmeg and egg yolk. Stir in 1/2 cup pecans.
Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends. 
With a paring knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side.
Beat egg white in small bowl until foamy; brush over dough for glossy finish.
Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter. 
In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over pumpkin pecan braid.
Sprinkle with 1 tablespoon of pecans.