Instructions: Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tbls melted butter, salt, dry milk and pumpkin. Add 2 tsp of the spice mixture and 2-1/2 cups flour.

Beat on low speed 3 minutes, scraping bowl often. Gradually beat in enough remaining flour, about 2-1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed.

Place in greased bowl. Cover; let rise in warm place until double in volume, about 1-1/2 hours. Lightly grease a 10" tube pan. Combine remaining spice mixture with 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18" rope; cut each into 18 equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar-spice mixture. Arrange 18 balls in a single layer in bottom of pan so they just touch; sprinkle with 1/3 of the nuts. Top with 2 remaining layers of 18 balls each, staggering balls; sprinkle each layer with nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325 . Bake 70 minutes, until light golden brown. Cool on wire rack for 20 minutes; invert on serving platter. To serve, break apart with forks.

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