Pumpkin-Pecan Braid

Coffee Cake
3/4 cup canned pumpkin
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg, separated
1/2 cup chopped pecans
1 (8-oz.) can Refrigerated Crescent Dinner Rolls

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

Heat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk; blend well. Stir in 1/2 cup pecans. Unroll dough onto sprayed 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 scissors or sharp 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.

Bake at 350 degrees for 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans. Makes 6 servings