This easy-to make pumpkin pie pull-apart bread is perfect for breakfast or dessert!
Pumpkin Pie Pull Apart Bread
Pumpkin
We had this for breakfast the other day and my family liked it almost as much as my Cinnamon Roll French Toast Casserole. You could also have this for dessert or brunch ~ it’s extremely versatile!
Pumpkin
Ingredients:
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits (8 biscuits)
- 3/4 cup canned pumpkin
pie mix (not plain pumpkin ~I freeze the remaining pumpkinpie mix for use later) - 2 tablespoons butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin
pie spice - 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions:
Heat oven to 350°F. Grease a 9×5-inch loaf pan with butter.Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make a total of 16 thin biscuits.
Spread pumpkin
Top each with melted butter.
Combine sugar and pumpkin
Sprinkle sugar mixture over each biscuit.
Stack biscuits in 4 piles of 4 biscuits each.
Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/2 teaspoon pumpkin
The loaf can be assembled up to 1 day in advance, covered with plastic wrap and stored in the refrigerator until ready to bake as directed.
This is a relatively easy recipe. If you keep the ingredients on hand you can whip this up in no time for holiday guests or a special family treat!
Recipe adapted from Pillsbury
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