Whisk the yeast into the water with 1 teaspoon of the honey. Set aside to activate until doubled in size, about 5-10 minutes.
In a large mixing bowl, combine the pumpkin, oil, honey, salt, and 2 eggs. Add in the yeast once it is activated.
Slowly add in the flour, one cup at a time. Start off with the lesser amount of flour as you knead the dough, only adding 1 tablespoon at a time as needed. Continue kneading the dough until it is smooth and elastic.
Lightly oil a bowl and place the dough inside it, rotating to coat all sides. Cover and leave in a warm spot to rise until doubled in size, about 1-1½ hours.
Punch down the dough and divide into 3 even pieces. Split each of those into either 3 or 4 balls for braiding.
Place the shaped loaves onto a lined baking sheet. Cover again and let rise for 30 minutes.
In the last 10 minutes, preheat the oven to 350ºF. Brush the loaves of challah with the remaining beaten egg. Sprinkle with the rosemary and thyme.
Bake for 25-30 minutes, until the challah is golden brown at the edges and sounds hollow when you tap the bottom of the loaves.
Let cool before storing in an airtight bag at room temperature for a few days or in the freezer. If freezing, thaw at room temperature, in its bag.
Recipe by Lenses and Lentils at https://lensesandlentils.com/pumpkin-challah-squirrel-hill/