Make the brioche dough: Mix yeast, salt, eggs, honey and melted butter with water in a 6-Quart Round Food-Storage Container with Lid (not airtight) container.
Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose but will firm up when chilled.
Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use, it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge.
Make the pumpkin filling: Combine the pumpkin puree, sugar, butter, ginger, cinnamon, and salt in a small saucepan and heat over low heat, stirring continuously until the butter has melted and the sugar has dissolved. Turn up the heat to medium and continue to heat the mixture, stirring constantly, until the mixture comes to a boil (the mixture is quite thick, so you need to look for slow bubbles). Once the puree is bubbling, turn the heat down to medium-low and cook the mixture for about 5 minutes, still stirring. Remove the puree from the heat. Cool to room temperature, then chill in the refrigerator for at least 30 minutes before using.
Make the star bread: Weigh out 2 pounds (907g) of brioche dough (or divide it in about half). Divide the dough into four equal pieces. Roll the pieces into balls, and let rest for 20 minutes, covering with plastic wrap.
With a rolling pin, roll out all the dough balls into 10-inch circles. Place one of the circles on a piece of parchment paper. Put a couple tablespoons of the pumpkin mixture on the round and spread evenly.
Place another circle on top of the first circle, and spread a couple more tablespoons of pumpkin. Repeat with one more circle, then place the final circle on top. (I like to chill the star for 20 minutes at this point; it helps make cutting and twisting a little easier.)
Place a 2 1/2-inch biscuit cutter (or other round object) in the center of the circle, and then use a bench scraper to cut the circle into 16 equal strips (starting at the outer center circle and out to the edge), cutting through all the layers.
Take two pieces of dough, and twist them away from each other two or three times. Pinch the ends of the pair of strips firmly together to create one point. Repeat with the other strips. You should end up with 8 points.
Remove the biscuit cutter. Carefully transfer the star on the parchment to a baking sheet. Cover the star gently with plastic wrap and let rise for 45 minutes to 1 hour, until a bit puffy.
Preheat the oven to 400˚F.
Brush the risen star dough with egg wash and sprinkle the center with sanding sugar, if desired. Bake for 20 to 30 minutes, until golden brown.
Remove from the oven and let cool on a wire rack for 15 to 20 minutes. Best eaten the day it’s made.