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Ingredients
  • ¾ cup whole milk, scalded
  • 1 cup canned pumpkin puree
  • ⅓ cup light brown sugar
  • ⅓ cup white sugar
  • 6 tablespoons butter
  • 1 egg
  • 1 teaspoon salt
  • 2 packages active dry yeast (½ ounces) plus 1 teaspoon white sugar
  • ¼ cup lukewarm water
  • 5 cups all-purpose flour
  • 15 to 20 pecan halves, sliced into 3 vertical sections
  • ¼ cup melted butter, optional
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