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1
In a large bowl, mix sugar, yeast, cinnamon, salt, nutmeg and 1-1/2 cups flour. In a small saucepan, heat pumpkin and milk to 120u00b0-130u00b0. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough.
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2
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour half of the mixture into a greased 10-in. fluted tube pan; sprinkle with 1/2 cup pecans.
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4
Punch down dough; divide and shape into 18 balls. Flatten and wrap each ball around a piece of cream cheese, pinching to seal. Place nine balls in prepared pan; top with the remaining brown sugar mixture and pecans. Top with remaining balls. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350u00b0.
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5
Bake, uncovered, 25-30 minutes or until lightly browned. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.
