Heat oven to 375 degrees. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups. Spoon 2 generous tablespoons of pie filling into each dough-lined cup. Bake for about 18 minutes or until golden brown. Cool slightly, and then drizzle icing over top.
2-Ingredient Pumpkin Pie Crescents and Glaze:
Preheat oven to 375 degrees. Unroll crescents and place 1 slightly heaping tablespoon of pumpkin pie mix on each crescent. Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on a parchment paper lined pan. Bake 10-12 minutes or until browned. Combine glaze ingredients until smooth. Drizzle the glaze over the crescents. Serve warm.
3-Ingredient Pumpkin Shaped Bread:
Place frozen bread balls on greased tray. Allow to thaw for several hours. When thawed, make 7 or 8 slices in bread, leaving the center intact. (To make larger pumpkin shaped breads, combine 2 rolls into one ball.) With your finger, press an indentation on the top of the roll. Whisk together egg yolk and water. Brush over rolls. Bake according to package instructions or until golden brown. When done, slice pecans in long pieces and press into the top of the bread for a “stem.”