First of all, we need our pumpkin puree. You can use canned one if you can buy it in your country. If you will prepare it home made you can boil or roast the pumpkin and later drain it very well.
If you use instant yeast mix it with the milk and let it rest for some minutes.
Mix all your dry ingredients: flour, salt, black pepper, sugar, cinnamon and fresh yeast (if you use this type of yeast).
Add the pumpkin purée and start kneading by hand or with the help of your kitchen robot.
Keep kneading and add your eggs one by one and the milk without stop kneading. You must knead until your dough don’t stick to your hands or the sides of your bowl (15 minutes kneading are not too much).
Let the brioche rest for 1 hour covered with film (or a wet kitchen cloth) or until it doubles it volume.
Grease the mold or prepare it with baking paper. I used one bread mold. Place the brioche and let it rest again covered for 1 hour room temperature or overnight into the fridge.
Brush your brioche with beaten egg and cover it with some sugar, cinnamon and chopped walnuts.
Preheat your oven 360ª Fahrenheit (180ª Celsius).
Let it cool over a rack and enjoy!