• Preheat oven to 350℉.

For spice:

• Melt 3 Tablespoons of butter in a small saucepan over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly.

  Remove from heat; stir in the pistachios, turmeric, cumin, and cayenne.

  Let cool.

For batter:

• In a large bowl, beat the butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition.

  Beat in pumpkin and water.
• In another bowl, whisk flour and pie spice; add to butter mixture just until moistened.

  Fold in pistachio mixture.
• Transfer to 2 greased 9x5-inch loaf pans.

  (Make a sling out of parchment paper with extra flaps on the side for easy removal. You can lift the cooled loaf easily.) Check out this recipe for Macadamia Coconut Bread.
• Bake until a toothpick inserted in the center comes out clean, 65-70 minutes.
• Cool in pans for 10 minutes before removing to a wire rack to cool completely.