In a small bowl, heat your milk until warm (but not hot) to the touch. Add your active dry yeast and 1 tsp. granulated sugar, and gently stir until everything is combined. Allow the mixture to sit for 5-10 minutes, or until frothy.
Combine all of your sweet bread ingredients (including the yeast mixture) in the bowl of a stand mixer, and mix using the dough hook attachment for about 10 minutes. The dough should be pulling away from the sides and elastic-y. Transfer the dough to a lightly greased bowl, cover, and allow to rise in a warm place for about an hour, or until double in size.
In a medium size bowl, whisk together all the ingredients for your pumpkin filling. Turn your dough out on a lightly floured surface and roll into a roughly 10″ x 6″ rectangle. Spread your filling on top of your dough leaving about a 1/2″ border around the edge. The filling recipe makes slightly more than you’ll need so be careful not to overfill as the filling will just roll out the side.
Starting along one of the long sides, roll your dough into a long log. Using a sharp knife, cut your dough in half lengthwise leaving about an inch of uncut dough at one of the ends. Gently begin twisting the two strands of dough around each other until you’ve twisted all the way to the end. Pull the dough into a wreath shape, tucking the uncut end under the other. Allow the dough to rise another 1/2 hour.
Brush your dough with your egg, drizzle with pearl sugar, and bake on a parchment paper lined baking sheet at 390F/200C for 20 minutes, or until golden brown.