- 1
Ingredients
- 1 1 to 350°F. 6-cup to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
- 2 2 2 In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
- 5 5 30 to 35 2 10 to 15 until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.
Preparation
Step 1
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cup canned pumpkin (not pumpkin pie mix)
Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.
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This recipe requires plain canned pumpkin puree—not pumpkin pie mix which is a complete pie filling with spices added. Double check that you purchase the correct one (the pumpkin pie mix won’t yield the same results).
The cooling time is important—the pumpkin mixture gets very hot in the oven and you don’t want to burn your mouth.
Just wondering if 2 tablespoons of the spice is correct? Sure seems like a lot. I added a lot more sugar just in case. It is in the oven now so I will see if I regret that alteration.
Also folks, I think some of you were really harsh with 3730pac. I personally count heavily on reviews and hate to see those who happen to not like a recipe discouraged from writing reviews. Even more, Bonnie1026, I think criticism over spelling is an unnecessary personal attack in this type forum. I think the comments about HER were way less tasteful than her comment about the recipe. That's my 2 cents! No
I made this last week and was not happy with it at all. I don't know if the can of pure pumpkin I used is bigger then the recipe called for or what because it doesn't state the size and I can only find one size here. I had to mix the pieces of biscuit with the sauce as it was too thick to pour over. Will not make this again
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of people would make this recipe again.
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