Dissolve the yeast in 3 tbsp of the total amount of water and let it rest a few minutes

In a small bowl mix the pumpkin puree, the sugar, and the yeast solution

In a bigger bowl, add the flour, the salt, the pumpkin spice, and mix well

Grate the vegetable butter and add it to the flour. Using your hands, mix the flour and butter

Add the pumpkin mixture to the flour and combine

Add the leftover water and incorporate all the ingredients well until you don't see dry flour particles. Let it rest for 20-30 min (autolysis)

Knead the dough until it's soft and shiny. You can do it by hand or with a stand mixer

Lightly oil a bowl and place the dough inside. Cover it and let it rise until it doubles in size

Deflate the dough gently and let it rest a few minutes.

Divide the dough into 2 similar pieces, pre-shape them into balls, and let them rest 5-10 mins

In the meanwhile prepare the threads. Cut 8 threads (food grade) of 45 cm (18in) long and soak them into 2tbsp of vegetable oil

Put 2 threads making a cross on the table, and 2 more making an X (Try to put them as center as possible)

Take one piece of dough, shape it into a tight ball and place it on top of the threads

Tie the thread tight enough so they won't fall apart but loose enough you don't push the dough. Do the same with the other piece of dough.

Preheat your oven at 350F

Cover the pumpkins and let them rise until you see the pumpkin shape

When ready, brush them with vegetable milk and bake them for 35-45 minutes (depends on your oven)

Let the loaves cool for 30 mins before you take the threads out. And let them cool completely before cutting through them

OPTIONAL: Insert a cinnamon stick on top of the loaves for decoration