Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand according to package directions.
Meanwhile, for filling, in a small bowl combine pecans, dates, brown sugar, flour, cinnamon, and salt. Stir in softened butter until combined.
Peel pears. Cut in half lengthwise; remove stems. Using a melon baller or a measuring tablespoon, remove cores, scooping out tablespoon-size indentations. Spoon filling into indentations, packing lightly.
Unroll piecrust; cut into four wedges. For each dumpling, place a pear half, filling side up, on a wedge of pastry, positioning top of pear toward point of wedge. Lightly moisten edges of pastry with water. Fold sides of pastry over pear, then lightly mold pastry to enclose pear. Place dumplings, filling sides down, on the prepared baking sheet.
In a small bowl combine egg yolk and 1 tablespoon water. Brush egg yolk mixture over dumplings; sprinkle with turbinado sugar. Bake for 18 to 22 minutes or until pastry is golden. Cool slightly. Serve warm with Maple-Orange Sauce and, if desired, ice cream.
In a small saucepan, combine the orange juice, maple syrup, cinnamon, and allspice. Bring to a boil, reduce heat, and simmer 6 minutes or until reduced to 1/3 cup. Remove from heat, and whisk in chilled butter until completely incorporated. Serve sauce warm or at room temperature.