Roll loaf into a 12x16 rectangle. Spread evenly with 1/3 c. softened butter. Sprinkle dough evenly with granulated sugar, pumpkin pie spice and chopped pecans. Using a serrated knife or pizza cutter, vut dough into even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Cut strips into squares. Squish each section of squares together in a loaf pan.
Cover and let rise until almost double. Bake at 350 for 30 minutes. Cover with foil the last 10 minutes if browning too quickly.
Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack. For the glaze, in a small bowl mix together your melted butter, pumpkin puree and powdered sugar. Drizzle the desired amount on top of the cooled loaf and reserve about 1/4 for individual servings.