Activate the yeast by combining warm milk, active dry yeast, and a pinch of sugar. Let sit until frothy, about 5–10 minutes.

Prepare the dough by mixing the frothy yeast mixture with sugar, melted butter, salt, cinnamon, nutmeg, and pumpkin puree. Gradually add flour.

Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Allow it to rise in a greased bowl for 1 hour.

Make the pumpkin butter filling by mixing pumpkin puree, softened butter, honey, cinnamon, and nutmeg until smooth.

Shape the knots by dividing the dough into 12 pieces, rolling each into a 12-inch rope, and forming loose knots.

Add the filling by making an indentation in each knot and filling it with the pumpkin butter.

Prepare topping by mixing chopped pecans, brown sugar, and cinnamon. Brush knots with melted butter and sprinkle topping.

Let the knots rise for 30 minutes, preheat the oven to 375°F (190°C), then bake for 18–22 minutes until golden brown.