Preheat oven to 375 degrees F. Lightly grease a baking sheet; set aside.

In a medium bowl, combine flour, baking powder, pumpkin-pie spice, salt, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse meal.

In a small bowl, combine pumpkin puree, cream, brown sugar, and honey, whisking together. Add pumpkin mixture to dry ingredients, stirring until incorporated. (Dough will be moist.)

Turn dough out onto a lightly floured surface. Knead gently until smooth, approximately 8 turns. Roll out dough to a 3/4-inch thickness. Using a floured 2-inch biscuit cutter, cut dough into rounds. Reroll scraps once. Place biscuits on prepared baking sheet, spacing at least 1 inch apart.

Bake for 12 minutes, or until lightly golden brown. Serve warm with Maple Butter.

Preheat oven to 350 degrees F.

Cut pumpkin in half vertically. Using a spoon, scoop out seeds and pulp, discarding pulp. Wash seeds thoroughly. Spread seeds in an even layer on a baking sheet to dry; set aside for later use.

Place pumpkin halves, cut side down, on a foil-lined baking sheet.

Bake for 1 to 1 1/2 hours, or until flesh is very tender. Cool until able to handle. Scoop out pumpkin flesh.

In the work bowl of a food processor, puree pumpkin flesh until smooth. Drain for several hours in a colander lined with cheesecloth or coffee filters.

Combine all ingredients in a small bowl. Beat at medium speed with an electric mixer until smooth. Store in the refrigerator until ready to use.