Meanwhile, in medium bowl, beat powdered sugar, 1 teaspoon pumpkin pie spice, 1 tablespoon canned pumpkin and 2 tablespoons half-and-half with whisk until smooth glaze forms. If necessary, add additional half-and-half, 1 teaspoon at a time, until desired consistency. Set aside until fritters have finished baking. Spoon glaze over tops of warm fritters. Cool 3 to 5 minutes or until glaze is set before serving. Serve warm.