Pumpkin Spice Monkey Bread

Directions

1. Set your oven to 350°F.
2. Slice each biscuit into 4 equal pieces.
3. In a big resealable bag, mix the granulated sugar and pumpkin pie spice. Put half of the biscuit pieces in the bag, seal, and shake until coated. Spread them evenly in a 10-cup Bundt pan. Do the same with the remaining biscuit pieces and sugar mixture.
4. In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until the sugar is mostly dissolved, about 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring the mixture to a simmer and cook, stirring often, until it thickens slightly and is well blended, 3 to 5 minutes. Take it off the heat and whisk in the vanilla. Pour this sauce over the biscuits in the pan.
5. Place the Bundt pan on a rimmed baking sheet. Bake until the bread has risen about 2 inches above the pan and the top is deeply browned, 45 to 50 minutes. Let it cool in the pan on a wire rack for 15 minutes.
6. To remove the bread, run an offset spatula around the edges. Put a dinner plate or serving platter upside down on top of the pan. Using oven mitts, hold the pan and plate together and flip them over. Carefully lift off the Bundt pan (tap it if needed) so the bread slides out onto the plate.
7. Enjoy the monkey bread warm or at room temperature.