Pumpkin-Pecan Braid

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Spray cookie sheet with nonstick cooking spray.
3. 3
   Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
4. 4
   Stir in 1/2 cup pecans.
5. 5
   Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
6. 6
   Press to form 13 x 7-inch rectangle.
7. 7
   Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
8. 8
   With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
9. 9
   Fold strips at an angle across filling, overlapping ends and alternating from side to side.
10. 10
    Beat egg white in a small bowl until foamy; brush over dough.
11. 11
    Bake 20 to 30 minutes or until deep golden brown.
12. 12
    Immediately remove from cooking sheet to a serving platter.
13. 13
    Blend powdered sugar and enough milk to make drizzling consistency.
14. 14
    Drizzle over warm coffee cake.
15. 15
    Sprinkle with pecans.