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Pumpkin Pie Monkey Bread




Source of Recipe


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List of Ingredients




1 cup granulated sugar

1 teaspoon pumpkin pie spice

36 ounces refrigerated biscuit dough, cut into quarters (3 12-ounce cans)

For the Pumpkin Pie Mixture

¼ cup granulated sugar

2 teaspoons pumpkin pie spice

1 cup pumpkin purée - NOT pumpkin pie filling!

1 cup brown sugar

1 cup unsalted butter, melted (2 sticks)


Recipe



Preheat oven to 350°F. Spray a 12-cup Bundt or tube pan with non-stick cooking spray.

For the Dough
Combine the sugar and the pumpkin pie spice in a small bowl and mix until thoroughly combined.

1 teaspoon pumpkin pie spice,1 cup granulated sugar
Place quartered biscuit dough in a large bowl, then sprinkle sugar/spice mixture evenly over the dough. Gently stir the dough until the sugar/spice mixture covers each piece of dough.
36 ounces refrigerated biscuit dough

For the Pumpkin Pie Mixture

In a large bowl, combine the sugar, pumpkin purée, and pumpkin pie spice. Whisk together until ingredients incorporate.

¼ cup granulated sugar,2 teaspoons pumpkin pie spice,1 cup pumpkin purée

Pour the pumpkin pie mixture over the prepared dough stirring gently until all biscuit pieces are covered with the pumpkin mixture.

Evenly place all biscuit pieces in the sprayed Bundt or tube pan.

In a small saucepan, combine the brown sugar and butter.
Bring to a boil over medium heat and cook for 1 minute. Pour the brown sugar/butter evenly over the biscuits in the pan.
1 cup brown sugar,1 cup unsalted butter

Bake for 30-35 minutes, or until golden brown and biscuits are cooked through.

Remove from oven and place Monkey Bread on a cooling rack.

Cool 10 minutes, then turn the Monkey Bread upside down onto a platter larger than the Bundt pan.

Pull apart to serve.