Pumpkin Monkey Bread

1: Heat oven to 350°F. Generously grease a 12-cup fluted tube pan with shortening or cooking spray.

2: In a large 1-gallon plastic food-storage bag, mix granulated sugar and pumpkin pie spice.

3: Separate dough into 16 biscuits; cut each into quarters. Shake in the bag to coat.

4: Arrange biscuit pieces in the pan. Sprinkle any remaining sugar over biscuits.

5: In a 2-quart saucepan, heat brown sugar, butter, pumpkin, and cream cheese over medium heat, stirring with a whisk frequently, until the mixture is melted and smooth.

6: Pour the mixture over biscuit pieces in the pan.

7: Bake for 40 to 45 minutes or until deep golden brown and no longer doughy in the center.

8: Cool in the pan for 2 minutes, loosen the edges of the pan with a metal spatula, and turn upside down onto a serving plate.

9: Replace any biscuit pieces and mixture from the pan, and pull apart to serve. Serve warm.