Preheat over to 450 degrees.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg white and pumpkin; add to flour mixture, stirring until moist.
Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2 inch thickness. Cut into 12 biscuits with a 1 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray.
Bake at 450 degrees for 8 minutes or until golden brown. Serve warm. Tastes great with a small dab of honey butter* or pure maple syrup.
Recipe Yields: 12 Servings
Store in an air tight container for up to 3 days. These biscuits taste best if you reheat them before serving.
Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.