This easy-to make pumpkin
pie pull-apart bread is perfect for breakfast or dessert!
Pie Pull Apart Bread
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!
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits (8 biscuits)
- ¾ cup canned pumpkin pie mix (not plain pumpkin ~I freeze the remaining pumpkin
piemix for use later)
- 2 tablespoons butter, melted
- ⅓ cup granulated sugar
- 1 teaspoon pumpkin
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla
Heat oven to 350°F. Grease a 9x5-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
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