First, make the pumpkin butter. In a medium nonstick saucepan, combine the pumpkin butter with brown sugar, maple syrup, spices, and water. Bring mixture to a boil, then lower heat to medium-low. Mixture will spatter if the heat is too high!

Cook pumpkin butter uncovered, stirring often, until thickened and silky smooth. You want the excess water and moisture to cook out. This will take 20-30 minutes. When the pumpkin butter is ready, remove from heat and let it cool completely before using.

When cooled, you can make your puff pastry braids.

Lightly flour your work surface, and lay out your thawed puff pastry sheets. Using a rolling pin, gently roll out the pastry into a rough rectangle. Cut each sheet into 4 equal portions, and cut fringes on the side of each. Please see the photo above for the explanation!

Spoon some cooled pumpkin butter in the center of each pastry rectangle - you will have some leftover.

Fold over the strips of pastry to create a braided effect. Transfer the braids to a lined baking sheet, brush with nondairy milk, and sprinkle on the turbinado sugar. Place your braids in your fridge or freezer for 15-20 minutes to set.

While they chill, heat the oven to 375F.

Bake the braids for 15-20 minutes in the preheated oven until flaky and golden brown. Enjoy!