Let Pumpkin Week begin!!!! In case you didn’t know, I love pumpkin. In a serious way. Not kidding, if I could pick one food to eat on a deserted island, it would be pumpkin pie (not the most sensible choice, but I don’t care). It’s just my favorite. And because it’s my favorite, I decided to dedicate 5 straight days of blog posts to the incredible pumpkin. Let’s kick it off with this naughty little treat: Pumpkin Pie Pull-Apart Bread. It was super easy to make and even easier to eat. I ate it for breakfast, because I felt like it qualified as a breakfast food. Pumpkin is a fruit after all, isn’t it? 😉
Pumpkin Pie Pull-Apart Bread Printer-Friendly Recipe
From: Pip & Ebby
Serves: 16 (2 loaves)
Total time: 55 min
Two 16.3-oz. containers refrigerated buttermilk biscuits (8 count) (each biscuit cut in half through the center to make 32 skinny biscuits)
1 cup granulated sugar
1 cup canned pumpkin pie mix
1 teaspoon pumpkin pie spice
5 tablespoons butter, melted
1 cup powdered sugar
1/8 cup milk
1 teaspoon vanilla
Preheat oven to 350 degrees F & coat two loaf pans with cooking spray; set aside.
Mix together the sugar, pumpkin pie mix, pumpkin pie spice, and butter in a large bowl. Spoon the mixture evenly onto 30 of the biscuits. Start by stacking 8 pumpkin-topped biscuits onto one another & place in one of the prepared loaf pans. Then stack 7 more pumpkin-topped biscuits and top with one of the plain biscuits (this is so that the pumpkin filling doesn’t directly touch the ends of the pan). Place in loaf pan. Repeat process with remaining biscuits and the second loaf pan.
Bake in preheated oven for 40 minutes, until the dough is cooked through. Prepare the glaze by mixing the glaze ingredients in a medium bowl. Stir until combined. Frost the loaves and eat up. Best served warm, but let’s face it, room temperature tastes pretty great, too. I froze one loaf minus the glaze, I’m hoping it freezes well. I will post an update when I find out. Enjoy!