INGREDIENTS
3/4 cup
whole milk, scalded
1 cup
canned pumpkin puree
1/3 cup
light brown sugar
1/3 cup
white sugar
6 tbsp
butter
1
egg
1 tsp
salt
2
packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
1/4 cup
lukewarm water
5 cups
all-purpose flour
15
pecan halves, sliced into 3 vertical sections
1/4 cup
melted butter, optional