Pumpkin Spice Pull Apart Bread

Pumpkin Spice Pull Apart Bread

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits (8 biscuits)
cup pumpkin pie filling
tablespoons butter, melted
cup sugar
teaspoon pumpkin pie spice
cups powdered sugar
cup milk
teaspoon vanilla
teaspoon pumpkin pie spice
Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
With small sharp knife, cut eat biscuit in half horizontally to make 16 biscuit halves. Spoon some of the pumpkin pie filling onto each of the biscuit halves. Use pastry brush or spoon to spread some of the butter on top of pie filling. In small bowl, combine the sugar and 1 teaspoon pumpkin pie spice. Sprinkle mixture atop biscuit halves.
Stack biscuit halves in groups of four on top of one another to form four stacks. Place stacks in loaf pan, arranging so that the ends of both sides of the loaf have biscuit side without filling touching the ends of the pan. Bake for 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
Cool loaf slightly. If necessary, run a knife around edges to loosen loaf from pan. Carefully invert pan to release loaf. Place loaf on serving platter. In small bowl, combine powdered sugar, milk, vanilla and pumpkin pie spice. Drizzle over loaf. Serve warm.
Assemble the loaf according to directions up to a day in advance. Cover with plastic wrap and store in the refrigerator until ready to bake. Bake according to package directions.

Serve this loaf with a side of pumpkin butter for even more fall flavor.


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