Preheat oven to 375˚F. Beat egg with 2 tsp water; set aside. Stir together pumpkin pie filling, chopped TWIX® Minis and pecans.
On lightly floured work surface, cut out 12 pumpkins from pastry using 2-inch pumpkin cookie cutter. Reserve remaining pastry for another use.
Brush edges of 6 pastry pumpkins with egg wash; place lollipop stick on top of these pumpkins so stick comes to center of each pumpkin and press gently into pastry. Add 1 tsp TWIX® filling to center of each pumpkin. Cap with remaining pastry pumpkins. Seal edges with fork. Brush tops with egg wash; prick with fork to make vents.
Place pastry pops on parchment paper–lined baking sheet, spacing at least 4 inches apart. Bake for 12 to 15 minutes or until golden brown. Let cool completely.
Stir together icing sugar and milk; glaze each pastry pop with icing. Sprinkle with sparkles. Let stand for 10 to 15 minutes or until icing is set. Tip: Reroll pastry scraps and cut into long strips. Sprinkle with chopped TWIX® Minis and bake until golden brown. Let cool completely before serving.