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Anyone who grew up on Monkey Bread will love this fake-out. Chop up your store-bought biscuit bread like you normally do. But instead of cinnamon, add in some pumpkin pie spice. Then, mix some pumpkin purée and brown sugar into your melted butter mixture and you've got your kids' next favorite Thanksgiving tradition.
- 1/4 cup butter
- 3/4 cup light brown sugar
- 1 cup pumpkin purée
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 2 cans refrigerated biscuit dough, biscuits cut into quarters
Preheat oven to 350°F.
In a saucepan, melt butter. Add in 3/4 cup brown sugar, pumpkin purée and salt. Whisk until smooth. Remove from heat.
In a large bowl, mix sugar and pumpkin pie spice. Add in the biscuit dough pieces and toss in the sugar to coat.
Place 1/3 of the pumpkin mixture into the bottom of a bundt pan. Arrange half of the biscuit pieces on top and layer in another 1/3 of the pumpkin mixture. Top with the remaining biscuits and then the remaining pumpkin sauce.
Place into the oven and bake for 35-45 minutes or until browned on top. Remove from oven and allow to cool for 15 minutes. Invert onto a plate and serve.