My aunt had invited my cousin and myself over for a lesson in Kale soup, when I quickly realized she had nothing planned for dessert. I took inventory of her cabinets and whipped this up. However I was a little bit disappointed because the monkey bread didn’t have that strong of a pumpkin flavor. Over all though it was great tasting and I couldn’t get enough. Thanks Pillsbury!
1.Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2.In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
3.In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
4. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.