In a small bowl, combine warm milk, active dry yeast, and a pinch of sugar. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy.

In a large mixing bowl, whisk together sugar, melted butter, salt, cinnamon, nutmeg, and pumpkin puree. Gradually stir in the yeast mixture and add flour until a soft, slightly sticky dough forms.

Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for about 1 hour until doubled in size.

Prepare the filling by mixing pumpkin puree, softened butter, honey, cinnamon, and nutmeg in a bowl until smooth and creamy.

Punch down the risen dough, divide it into 12 pieces, and roll each into an 8-inch rope. Tie each rope into a knot.

Fill the indentation in each knot with the pumpkin filling. Distribute evenly.

Combine chopped pecans, brown sugar, and cinnamon in a bowl. Brush filled knots with melted butter and sprinkle with topping.

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