Preheat the oven to 450°.

In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and allspice.

Cut in the shortening until the mixture resembles coarse crumbles.

Stir in the nuts.

In a small bowl, beat together the pumpkin and milk until smooth.

Add to the flour mixture and stir with a fork to form a soft dough.

Turn out the dough onto a floured surface and knead for 30 seconds.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place the biscuits on a greased baking sheet and bake for 12 to 14 minutes or until done and a light golden brown.