1 1/2 C. water to a large bowl. (I like to use glass)
1 generous tsp. instant yeast
1/4 C. lt. brown sugar
1 C. pumpkin
2 C. Flour
2 tsp. salt
1/4 C. Veg. oil
A generous 1/4 tsp. Nutmeg (Just the nutmeg is nice for a change)
Stir in: 3 more cups of flour and mix well
Put a plate on the top and let it sit on the counter overnight. Bake any time the next day
If you want it today use warm water and set in an oven that you have warmed for 1 minute and leave for 4-6 hours.
When ready to bake pour into a well sprayed small sided cookie sheet or use release foil. You want to get it out of the pan easily when it is done. Warm the oven for 1 minute again and let it raise for 20-25 minutes. Remove from the oven and poke holes in the top with a small handled wooden spoon dipped in your melted butter (next step).
Mix together 2 T. white sugar and 2 T. brown sugar and 1/4 tsp. Nutmeg. Melt 1/4 C butter and stir in 3 T. honey until mixed well and spread on the top, Sprinkle the nuts and press into the butter with a spatula (you want the nuts to stick while baking. I used sliced almonds.) Sprinkle with the sugar mixture. If you are not using nuts just double the sugar and skip the honey)
Bake in a 400 degree oven for 15 minutes. Don't turn upside down out of the pan because the nuts will fall off. This will make 20 generous pieces.