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Preheat oven to 375 degrees. Combine pumpkin pie mix and egg yolk. 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 remaining ingredients until smooth. Place in a small Ziploc bag. Let cool on the pan 10 minutes. Snip off a corner of the Ziploc, and drizzle the glaze over the crescents. serve warm.
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