Ingredients
1/2
cup granulated sugar
2
teaspoons pumpkin pie spice
2
cans (16.3 oz each) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1
cup packed brown sugar
1/2
cup butter, cut into pieces
1/4
cup canned pumpkin (not pumpkin pie mix)
2
oz (from 8-oz package) cream cheese, cut in cubes
Preparation
Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food-storage bag, mix granulated sugar and pumpkin pie spice.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Sprinkle any remaining sugar over biscuits.
In 2-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring with whisk frequently, until mixture is melted and smooth. Pour mixture over biscuit pieces in pan.
Bake 40 to 45 minutes or until deep golden brown and no longer doughy in center. Cool in pan 2 minutes. Loosen edges of pan with metal spatula. Turn upside down onto serving plate, replacing any biscuit pieces and mixture from pan. Pull apart to serve. Serve warm.
