Ingredients
Instructions
| 3/4 c Solid Pumpkin, not pie |
|
1/2 c Granulated Sugar, divided |
| 1 tsp Vanilla Extract |
| 1 tsp Pumpkin Pie Spice |
| 1 Large Egg |
| 1 can (8 count) Pillsbury Grands Biscuits, Buttermilk |
| 1 tsp Cinnamon |
Preheat oven to 350 degrees. Spray an 8x4 or 9x5 loaf pan with non-stick spray. Stir together pumpkin puree, 1/4 c sugar, vanilla, pumpkin pie spice, and egg. Set aside. Open can of biscuits and slice each in half horizontally. Stir together remaining 1/4 c sugar and cinnamon in small bowl. Coat each slice of raw biscuit dough with cinnamon-sugar mix. Lay 1 slice of dough flat. Spread pumpkin mix and continue stacking, spreading, and layering until you are out of biscuits and pumpkin. Place carefully into pan. Bake 18-24 min, or until top is golden and center is cooked through. Cool before glazing. Notes: The center may be moist and gooey, but should not be raw. If top browns too fast, cover with foil and reduce heat to 325 degrees. For glaze: whisk powdered 1/2 c powdered sugar, 1 tsp cinnamon, and 3 tbsp whipping cream or milk together until smooth. Drizzle over loaf.