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Spiced Pumpkin Pull-Apart

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From one of Mom's recipe cards

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Ingredients

  • 2 2 2 Tbsp cinnamon
  • 2 2 2 Tbsp cinnamon
  • 2 2 2 Tbsp cinnamon
  • 1 1/2 1 1/2 1/2 tsp nutmeg
  • 1 1/2 1 1/2 1/2 tsp nutmeg
  • 1 1/2 1 1/2 1/2 tsp nutmeg
  • 3/4 3/4 3/4 tsp ginger
  • 3/4 3/4 3/4 tsp ginger
  • 3/4 3/4 3/4 tsp ginger
  • 1/4 1/4 1/4 tsp cloves
  • 1/4 1/4 1/4 tsp cloves
  • 1/4 1/4 1/4 tsp cloves
  • 1 1 1 pkg Pillsbury Hot Roll Mix
  • 1 1 1 pkg Pillsbury Hot Roll Mix
  • 1 1 1 pkg Pillsbury Hot Roll Mix
  • 1 1 1 cup canned pumpkin
  • 1 1 1 cup canned pumpkin
  • 1 1 1 cup canned pumpkin
  • 2 2 2 Tbsp sugar
  • 2 2 2 Tbsp sugar
  • 2 2 2 Tbsp sugar
  • 1/2 1/2 1/2 cup water
  • 1/2 1/2 1/2 cup water
  • 1/2 1/2 1/2 cup water
  • 2 2 2 Tbsp oil
  • 2 2 2 Tbsp oil
  • 2 2 2 Tbsp oil
  • 1 1 1 egg
  • 1 1 1 egg
  • 1 1 1 egg
  • 1 1 1 cup sugar
  • 1 1 1 cup sugar
  • 1 1 1 cup sugar
  • 1 1 1 cup chopped nuts
  • 1 1 1 cup chopped nuts
  • 1 1 1 cup chopped nuts
  • 1/2 1/2 1/2 cup margarine or buttered, melted
  • 1/2 1/2 1/2 cup margarine or buttered, melted
  • 1/2 1/2 1/2 cup margarine or buttered, melted

Details

Servings 20

Preparation

Step 1

Generously grease 12-cup Bundt pan. In small bowl, combine cinnamon, nutmeg, ginger, and cloves; mix well. In large bowl, combine flour mixture with yeast from foil packet, 2 Tablespoons sugar and 1 Tablespoon of the spice mixture (reserve remaining spice mixture for coating); mix well. In medium saucepan, heat pumpkin, water, and oil until hot (120 to 130 degrees). Add hot mixture and egg to flour mixture, stirring until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Sprinkle additional flour over surface to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Add 1 cup sugar to reserved spice mixture. Sprinkle half of the nuts in bottom of greased pan. Divide dough into 40 pieces. Dip each piece in melted margarine, then in sugar- spice mixture. Arrange 20 dough pieces over nuts in pan. Repeat with remaining nuts and dough pieces. Sprinkle any remaining sugar-spice mixture over top. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 30 minutes. Heat oven to 350. Uncover dough. Bake at 350 for 35 to 40 minutes or until deep golden brown. Immediately invert onto serving plate. Serve warm.

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