Dissolve yeast and sugar in warm water, then stir in pumpkin and salt. Add flour, and stir together to incorporate. Bring together dough with your hands, and turn out onto a clean surface. Knead dough until smooth and elastic, adding extra flour a little at a time as needed.

Place into a greased bowl and cover with a clean cloth. Let rise in a warm place for about 2 hours or until dough is doubled.

In a small saucepan melt the butter over medium-low heat. Add the garlic and cook just until fragrant. Whisk in cornstarch to form a paste, then whisk in milk and cream. Cook until thickened, whisking continually. Stir in sage and add a dash of salt and pepper at the end.

Add a small amount of oil to a saute pan and saute chard until wilted and bright green. Dump into a large bowl and stir in turkey and garlic sauce.

Grab a small ball of dough and roll it out on a floured surface. Try to make the edges thinner than the center, as you will pull these up and tuck them under the bun. Add a spoonful of filling to the center of the bun, then gather edges together, twist, and set smooth-side up on a parchment-covered baking sheet. Continue until all buns have been formed.

Whisk together egg, water, and honey, then brush over the tops of the buns.

Bake at 350°F for about 20 minutes, until golden brown.