In a small bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5–10 minutes until foamy.

In a mixing bowl, combine the yeast mixture with melted butter, salt, cinnamon, nutmeg, and pumpkin puree. Gradually add flour until a soft dough forms.

Knead the dough for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour.

For the filling, mix pumpkin puree, softened butter, honey, cinnamon, and nutmeg until smooth. Set aside.

Punch down the dough, divide, and roll into long ropes. Tie into loose knots and place on a baking sheet.

Create indentations in each knot and spoon in the pumpkin butter filling.

Mix chopped pecans, brown sugar, and cinnamon. Brush knots with melted butter and sprinkle the topping.

Let the knots rise for 30 minutes while preheating the oven to 375°F. Bake for 18–22 minutes until golden brown.