INGREDIENTS

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.
Posted to MC-Recipe Digest V1 #927 by Nancy  Berry
<nlberry@prodigy.net> on Nov 28, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 481
Calories From Fat: 173
Total Fat: 20g
Cholesterol: 35.8mg
Sodium: 202.7mg
Potassium: 167.4mg
Carbohydrates: 68.4g
Fiber: 3.1g
Sugar: 26.2g
Protein: 8.6g