- 8
- 20 mins
- 60 mins
Ingredients
- 1 c sugar
- 1 1/2 tsp pumpkin pie spice, divided
- 1 (16oz)can refrigerated biscuits, halved lengthwise
- 1 c pumpkin puree
- 1/2 tsp pure vanilla extract
- For Glaze
- 1/4 (8oz) block cream cheese , softened
- 1/2c powdered sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp pumpkin pie spice
- 1/4c milk
Preparation
Step 1
Preheat oven to 350 and butter a 9x5 inch loaf pan. Pour sugar and 1 teaspoon of pumpkin pie spice into a large resealable plastic bag and shake to com bine. Add bicuit pieces to bag 2 or 3 at a time, seal, and shake until coated. Set coated biscuit pieces aside on a plate and repeat with remaining pieces.
in a medium bowl, combine pumpkin puree, vanilla, and remaning teaspoon pumpkin pie spice. Slather flling on a biscuit, then top with another biscuit and slather with more filling. Repeat until you've created a stack of biscuits (or two stacks of biscuits).
Place biscuit stack on its side in prepared pan, so you see layers of pumpkin filling.
Bake until biscuits are golden and puffed, 38 to 40 minutes. Let cool slightly, then turn out on to a plate.
Make glaze
In a large bowl using a hand mixer on low speed, beat cream cheese until light and fluffy. Add powdered sugar, vanilla, and pumpkin pie spice and mix until combined, then gradually add milk and beat until its pourable consistency.
Drizzle glze over pull-apart bread before serving