Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.

Roll the crescent dough out onto the parchment paper, creating a 13x7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.

In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.

Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.

Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.

In a small bowl, whip the egg white until foamy. Brush the egg white over the crescent dough.

Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.

In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.