Pumpkin Spice Danish Braid with Cream Cheese Icing

1. Pumpkin: Cook pumpkin, piloncillo, cinnamon, star anise, and water covered over high heat for 20 minutes. Uncover and continue cooking until the liquid evaporates and pumpkin becomes a thick puree. Remove spices and stir constantly as it thickens to prevent burning. Let cool.
2. Braid: Unroll puff pastry onto parchment paper. Divide visually into 3 long sections, keeping the center intact. Cut evenly spaced strips along both sides. Spread pumpkin filling down the center, then fold strips diagonally over the filling, alternating sides to create a braid.
3. Bake: Brush with egg wash, sprinkle with pecans, and bake at 350°F for 45–60 minutes, until golden brown and fully cooked. Rotate the baking sheet if needed.
4. Icing: Microwave unwrapped cream cheese for 15 seconds to soften. Mix with powdered sugar, vanilla, and warm milk until smooth.
5. Finish: Let the Danish cool slightly, drizzle with icing, slice, and enjoy!