Preheat oven or toaster oven to 375 degrees.

Unroll crescent rolls from tube and separate into eight triangles.

To create the pumpkin filling, mix the pumpkin puree with the cinnamon, white and brown sugar in a bowl.

Place 1 tablespoon of the pumpkin mixture into the center of each crescent triangle.

Roll up as you would a normal crescent, being careful to keep the filling inside the crescent roll.

Pinch any open edges of the dough and form into a crescent shape.

Sprinkle with pumpkin pie spice and place in a greased pan.

Bake for 11-13 minutes, until the top turns golden brown.

To make the glaze, mix the powdered sugar and water until it forms a runny glaze.

Using a spoon, ladle the glaze on to the pumpkin pie crescents.