Love Vivvv

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. On parchment paper, roll out the crescent dough, and pinch together any holes or perforations. In a bowl, cream together the cream cheese, 2 tbsp of sweetener and 1/2 tsp of the pumpkin pie spice. Spread into the center of the dough, leaving a thick border on each side. Using kitchen shears or a knife, cut diagonal strips along the sides of the dough. In a bowl, add the remaining 2 tbsp of sweetener, pumpkin puree, and 1/2 tsp. of pumpkin pie spice and mix together. Evenly spread the pumpkin mixture over the top of the cream cheese area of the dough. Gently fold over each end of the dough on to the top of the pumpkin. Then fold over the strips of dough, alternating with each, folding over the dough until all of the pumpkin is encased. Brush the egg wash (1 egg with 1/2 tbsp water, beaten together) over the dough. In a small bowl, stir together the turbinado or raw sugar granules with the remaining 1/2 tsp of cinnamon (pumpkin pie spice). Sprinkle the sugar mixture over the top of the pastry. Bake at 375 for 15-18 minutes. While pastry is baking, mix together the glaze by mixing together the powdered sugar and milk. Mix until smooth and consistency is thick, but able to drizzle with a spoon. When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.