Place almonds in sm. resealable plastic food storage bag. Add food color; seal bag. Shake bag until almonds are evenly colored.
Place almonds on paper-towel-lined plate; let dry.
Combine hot roll mix, yeast package from mix and pumpkin pie spice in lg. bowl; stir to mix well.
Combine cider and warm water in small saucepan. Heat over med. heat until cider mixture is hot (120 degrees to 130 degrees); pour over dry ingredients. Add butter and whole egg; stir until dough pulls away from side of bowl.
Place dough on lightly floured surface; knead until smooth and elastic, about 5 min. Let rest 5 min. Cut dough into 16 equal pieces; roll each piece into ball.
Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
Brush egg white mixture evenly onto rolls, covering completely.
With sharp knife, lightly score surface of each roll, beginning at top center and coming down around sides of roll, to resemble pumpkin. Insert 1 almond sliver into top of each roll for stem.
Lightly grease baking sheet. Place rolls 2 in. apart on prepared baking sheet. Cover loosely with towel; let rise in warm place 20 - 30 min. or until doubled in size. Remove towel.
Preheat oven to 375 degrees. Bake 15 - 20 min. or until golden brown.