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1
In a large mixing bowl, combine 3 cups of the flour, the dry milk, yeast, 1/2 cup of the sugar, 1/4 cup butter, and salt; mix well.
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2
Make a well in the center of the dry ingredients and pour in the water.
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3
Add the pumpkin and 2 teaspoons of the pumpkin pie spice.
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4
Beat at low speed with an electric mixer for 3 minutes, scraping down the bowl often.
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5
Gradually beat in enough remaining flour to make a stiff dough.
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6
Turn the dough onto a lightly floured surface and knead until smooth, adding flour as necessary.
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7
Wash the bowl, grease it, and place the dough into the bowl; turn the dough over to grease the top.
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8
Cover and let rise in a warm place until doubled, about 40 to 50 minutes (rising time will be less with rapid-rise yeast).
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9
Lightly grease a 10-inch tube pan.
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10
In a small, shallow bowl, combine the remaining sugar with the remaining pumpkin pie spice.
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11
Punch down the dough and divide into thirds.
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12
Turn out onto a lightly oiled surface and shape each third into a smooth 18-inch rope; then cut each rope into 18 equal pieces.
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13
Shape each piece into a smooth ball.
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14
Dip each ball in the remaining melted butter and roll in the sugar mixture.
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15
Arrange 18 balls in the bottom of the pan and sprinkle with one third of the nuts.
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16
Top with another layer of 18 balls, staggering the balls, and sprinkle with one third of the nuts.
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17
Repeat with the remaining balls and nuts.
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18
Cover the pan lightly and let rise in a warm place, about 45 minutes until doubled.
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19
Preheat the oven to 350 F.
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20
Bake for 55 to 65 minutes or until a wooden skewer inserted into the center comes out clean.
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21
Cool in the pan on a wire rack for 20 minutes and invert onto a serving plate.
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22
Serve warm, breaking apart the bread with two forks.
