Stir together pumpkin pie spice, dulce de leech, and pumpkin puree until well combined.
Take brioche dough and divide into 4 even dough balls. On a floured surface, roll each dough ball into a thin circle, a little over 10 inches in diameter. Lay one circle down on the parchment paper. Lay a small plate (about 8 inches in diameter) upside down on dough to slightly indent. Take ⅓ of the dulce de leche pumpkin mixture and spread in a circle, filling the area of the indented circle made by the plate. Cover with the next dough circle and lay the plate down gently to make another indented circle. Add another ⅓ of dulce de leche mixture, spreading in a circle. Add another dough circle on top, and repeat process, using up remaining ⅓ of the filling. Top with the fourth and final rolled out dough circle.
Lay the small plate over the mixture, then trim dough into a neat circle, leaving about 1 inch around plate (should end up with a 10 inch circle. Place a small bowl (about 4 inches in diameter, or you can use a mug or measuring cup) in the center of the circle. Using a sharp knife, make 16 even cuts from the center of the edge of the bowl out to the edge of the dough circle. Twist each section of dough, making two twists, alternating between twisting toward last twisted section and then away from last twisted section (see video).
Cover the star lightly with plastic wrap or with a tea towel. Place in a warm area in the kitchen and allow to rise about 2-3 hours proofed up and close to doubled in size.
Preheat oven to 350 degrees F. Whisk 1 egg and mix with about a tablespoon of water, then lightly brush egg mixture over the top of the star. Place in oven and bake about 25-30 minutes, until top is golden brown and bread looks cooked through. Let cool and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/dulce-de-leche-and-pumpkin-babka-star/