INGREDIENTS
1/2 tsp
Ginger
1 15 ounce can
Pumpkin puree
5 1/2 cups
All-purpose flour
1 cup
Brown sugar, packed
1 cup
Brown sugar
2 tsp
Cinnamon
1 1/2 tsp
Kosher salt
1/2 tsp
Nutmeg
2 1/2 cups
Powdered sugar
1 pinch
Salt
1/2 cup
Sugar
1
scant tbsp Yeast
2 cups
Pecans, toasted
1 1/4 cups
Butter
1 1/2 cups
Milk
1/4 cup
Water