In a large bowl, combine 1 cup flour, sugar, undissolved yeast, pumpkin pie spice, and salt. Heat water, pumpkin, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minute at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Reserve a plum-size piece of dough. Divide remaining dough into 4 equal pieces; roll each piece to 7-inch rope. Place side-by-side on greased baking sheet. Pinch ends together to shape into pumpkin. Shape reserved dough into stem. Place over top of pumpkin; pinch to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F for 20 minutes until done. Remove from sheet; cool on wire rack. Decorate with colored Powdered Sugar Glaze, raisins and apple pieces to resemble a face, if desired.

Powdered Sugar Glaze
In a small bowl, combine powdered sugar and milk. Stir until smooth.

To color glaze:
Green: Add 1 to 2 drops green food color to 2 tablespoons glaze.
Orange: Add 2 to 3 drops each of red and yellow food color to remaining glaze.

Courtesy of Fleischmann's Yeast