Pumpkin Caramel Monkey Bread

1/2

cup granulated sugar

2

tablespoons pumpkin pie spice

4

cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1

cup packed 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.