Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin. Add 2 teaspoons of 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-inch tube pan; if pan has removable bottom, line the bottom and sides with foil. Combine remaining spice mixture and 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar mixture. Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts. Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325. Bake 70 minutes or until golden brown. Cool on wire rack 20 minutes; invert onto serving plate. To serve, break apart with forks. Posted to MC-Recipe Digest V1 #592 by Nancy Berry on Apr 29, 1997