In a small saucepan combine brown sugar, butter, pumpkin puree and pumpkin pie spice. Cook over a medium-low heat until the butter is melted and the sugar is dissolved. Pour mixture over the coated biscuits in the bundt pan.
Bake for about 35 minutes or until the top is golden brown and biscuits are cooked through. Cool in pan for 3-4 minutes and then invert Monkey Bread onto a large plate. While bread is cooling, combine glaze ingredients and drizzle over inverted bread. Serve warm.
Notes
If you love pumpkin spice you could increase the amount by 1/2 tsp.
Spray the bundt pan with nonstick cooking spray right before you add the biscuits. If you spray the pan too soon it will pool in the bottom of the pan and can make the biscuits stick.
Add fresh apples to the biscuits before adding the sauce. They add great flavor and work wonderfully with pumpkin.
Make your own pumpkin pie spice. It is simple, only requires a few ingredients and keeps for a very long time.
Store- Store leftovers in an airtight container or cover in plastic wrap and refrigerate for up to 4 days.
Reheat- The best way to reheat it is in the microwave. Add a serving to a microwave safe plate and heat for 30-45 seconds or until warm.
Freeze- This easy monkey bread recipe will freeze for a couple of months but is best served fresh.
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