Remove all the dough from the can and roll out the sheet on a flat surface. If you are not using the crescent roll sheets, seal any perforated lines in the dough and pinch the dough back together to seal the holes. You'll want a smooth sheet.

Use a knife to cut the rolled-out dough into four even squares. Divide the pumpkin pie filling in half and spread evenly on two of the four squares.

Take the non pumpkin covered square and it on top of the pumpkin pie filling forming a sandwich with the two layers. The filling should be on the inside and the dry sides on the outside. Be sure to place it evenly so the edges and corners of the squares match up.

Cut each square into 4 even strips. You are creating 8 long pumpkin twists.

Twist the strips from the top to the bottom being careful to keep the layers together in the process.

Use a pastry brush to coat the twists with melted butter and sprinkle each twist with cinnamon.

Place the twists in the air fryer to cook for 9 minutes or until golden brown.

In the meantime, make the glaze by whisking the powdered sugar and orange juice together until combined.

Once the pumpkin pie twists are out of the air fryer, drizzle with glaze and serve warm.