Pumpkin Monkey Bread

This recipe is just perfect for the fall as well as for the holidays. The smell
of this throughout the house is just amazing.

2 16.3 ounce cans Pillsbury grand biscuits (whatever one is your favorite)
1/2  cup sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup raisins (I leave them out cause I don't like them)
1/2 cup pumpkin "puree" (in a can)
3/4 cup melted butter
1 cup brown sugar

Pre-heat your oven to 350 degrees.

Cut each biscuit into quarters so that you end up with 64 pieces.
In a bowl mix together sugar, cinnamon and pumpkin pie spice. Mix together.
Then in a larger bowl (I spray with a little bit of Pam so dough won't stick)
put in the biscuit pieces. Then pour the sugar mixture over the pieces and
mix together to coat them.

Spray a bundt or fluted cake pan with Pam. Then arrange monkey bread pieces
in the pan and sprinkle raisins over the top or throughout as you layer biscuit
pieces. Leave the raisins out if you're like me and don't like raisins in stuff like this.

In a small bowl combine melted butter with brown sugar and pumpkin puree.
Pour the mixture over the monkey bread.

Bake for 30-35 minutes or until good and golden brown.
Allow the monkey bread to cool for 10 minutes, then carefully flip the pan
upside down onto a large plate.

Suggestion - dried cranberries are a great choice to replace the raisins with.

Everyone is going to love it!! Enjoy!!