Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Roll out the thawed puff pastry sheet on a lightly floured surface into a even rectangle.

In a small bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice until smooth.

Spread the pumpkin mixture evenly over one half of the puff pastry sheet. Fold the other half of the pastry over the filling to create a sandwich, pressing down gently.

Using a sharp knife or pizza cutter, slice the filled pastry into 8 equal strips.

Twist each strip 3 to 4 times and place them on the prepared baking sheet, pressing the ends down slightly so they hold their shape.

Lightly brush the tops of the twists with milk and sprinkle with coarse sugar if desired.

Bake for 12 to 15 minutes, or until the pastry is puffed, golden brown, and crispy. Allow to cool slightly before serving.