1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
3. Add pumpkin, milk and brandy extract; stir just until blended.
4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
Bake 13 to 15 minutes, or until golden brown. Serve warm.
