Warm ½ cup of milk to 110°F in a small pan, add yeast and a pinch of sugar, stir, and let sit until frothy.

In a mixing bowl, combine sugar, melted butter, salt, cinnamon, nutmeg, and pumpkin purée. Stir in activated yeast mixture. Gradually add flour until a slightly sticky dough forms.

Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.

Prepare filling by mixing pumpkin purée, softened butter, honey, cinnamon, and nutmeg until smooth.

Once risen, punch down dough and divide it into 10 equal portions. Roll each into a 12-inch rope and knot them. Place on a lined baking sheet.

Create an indentation in each knot and fill with about 1 tablespoon of prepared pumpkin filling.

Brush knots lightly with melted butter and sprinkle the pecan and brown sugar mixture on top.

Cover knots and let rise for another 30 minutes. Preheat oven to 375°F. Bake for 18-22 minutes until golden brown.