Pumpkin Pull-Apart Bread
Refrigerated pizza crust dough is spread with butter and a pumpkin filling, cut into squares, then stacked into a loaf pan and baked. To serve, it's drizzled with caramel syrup/sauce then pulled off in individual servings.
- 3/4 cup canned pumpkin puree (not pie filling)
- 1/3 cup packed brown sugar (I used dark)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped pecans
- 1 tube Pillsbury Pizza Crust Dough
- 1 tablespoon butter, melted
- Flour for the work surface
- Caramel Ice Cream Syrup/Sauce for serving
Preheat oven to 350 F. Grease or spray an 8x4" loaf pan with cooking spray. (A cheap disposable pan works best).
In a medium bowl, mix together the pumpkin, brown sugar, spices. Stir in the pecans. Set aside.
Lightly flour a work surface; roll out pizza dough into a large rectangle. Brush the melted butter over the dough (or just use a spoon to spread it out). Spread the pumpkin mixture evenly over the dough.
Using a pizza cutter, starting on a long side cut the dough lengthwise into 3 long strips, and then crosswise into 6 strips- creating small rectangles.
Stand your loaf pan vertically on one end then stack dough pieces. (To keep my loaf pan upright, I stood it up vertically inside a pot). When all pieces are in, give the pan a little shake pan so that it fully fills the pan.
Bake for 35-40 minutes. Cool for 10 minutes on a wire rack then remove from pan onto a serving dish.
To serve, drizzle with caramel sauce then pull you off a sticky slab and enjoy! It's finger-lickin' good!!