Pumpkin Caramel Monkey Bread

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

1. Heat oven to 350F 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.
3. Separate each can of dough into 8 biscuits; cut each biscuit into quarters.
4. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well.
5. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated.
6. Place biscuit pieces in pan.
7. In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat.
8. When mixture begins to boil, cook and stir 1 minute.
9. Pour over biscuits in pan.
10. Bake 35 minutes or until golden brown.
11. Cool in pan 10 minutes.
12. Place plate upside down over pan; turn plate and pan over.
13. Remove pan.
14. Serve warm.

sugar, pumpkin pie spice, layers, brown sugar, butter, pumpkin

Taken from www.food.com/recipe/pumpkin-caramel-monkey-bread-468705 (may not work)