Do you think September went by fast? October is going to go by even faster. It's pumpkin time. And while I do not have any pumpkins at my house because we are waiting for work to be done on our front porch, and the front sidewalk poured. The kids can enjoy pumpkins at the grandparents house for now!
It was time to get a pumpkin inspired recipe done this weekend. I have been craving pumpkin, and knew with the weekend off because of the wet fields, I better get my baking done!
Get a can of grands biscuits, cut them in half and lay them out.
On each biscuit, layer pumpkin, butter, and sugar/spice mixture.
It almost looks like mini pumpkin pies here!
Love all the butter! You know its going to be good!
Stack them up to get ready to place in the pan.
It's easier to tilt the pan when you stack all the biscuits in the pan, it will fill up the pan.
If you have any leftover butter, or sugar mix, add it here.
Bake for 40-50 minutes.
Pumpkin Spice Pull Apart Bread
1 can grands biscuits
1 can pumpkin
1 ½ teaspoon pumpkin spice
¾ c sugar
4 tablespoons butter, melted
2 cups powdered sugar
¼ cup milk
1 tsp vanilla
Preheat oven 350 degrees.
Cut up grand biscuits in half and lay out. Use pumpkin filling and spread 1 tsp on each biscuit, then put melted butter, followed with the sugar/pumpkin spice mixtures.
Stack the biscuits, then place in a loaf pan. Hold the pan at an angle until all biscuits are in the pan. Top with any remaining butter or sugar/pumpkin spice mixture.
Cook in 350 degree oven 40-50 minutes, depending on the pan.
Remove from oven. Mix powdered sugar and milk and vanilla with a whisk. Spoon over bread, and use remaining icing when serving.
PRINT RECIPE HERE
I linked here:
Meal Plan Monday #36
The Country Cook Weekend Potluck #251