Pumpkin Caramel Monkey Bread

from Pillsbury, using refrigerated biscuit dough makes this very easy.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1⁄2 cup granulated sugar
• 2  tablespoons pumpkin pie spice
• 4 (12 ounce) cans  refrigerated biscuits (Grands Flaky Layers, 8 per can)
• 1  cup brown sugar
• 3⁄4 cup butter
• 1⁄4 cup canned pumpkin (not pumpkin pie mix)

Directions

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.