Caramel, Pumpkin and Pecan Monkey Bread

• 1 pkg. (269 g) Kraft Caramels
• 1/3 cup milk
• 1/4 cup butter
• 1/2 cup canned pumpkin
• 1/2 cup coarsely chopped pecans
• 1/3 cup sugar
• 1 Tbsp. ground cinnamon
• 1 can (340 g) refrigerated biscuits, quartered

1. Heat oven to 350F.
2. Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min.
3. or until caramels are completely melted and mixture is well blended.
4. Add pumpkin; mix well.
5. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
6. Mix sugar and cinnamon.
7. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan.
8. Cover with remaining pumpkin mixture.
9. Bake 35 min.
10. or until golden brown.
11. Cool in pan 10 min.
12. ; invert onto serving plate.
13. Remove pan.
14. Serve bread warm.

caramels, milk, butter, pumpkin, pecans, sugar, ground cinnamon

Taken from www.kraftrecipes.com/recipes/caramel-pumpkin-pecan-monkey-bread-175710.aspx (may not work)