Pumpkin Caramel Pecan Monkey Bread
It’s the end of July, and I’m ready for fall smells. I couldn’t decide which I wanted, so I decided to do a little fall medley: pumpkin, caramel, and pecan. I’d never made monkey bread before, but I saw Bobby Flay do it on his brunch show, and since then, I’d been craving it, but my way. He was the inspiration, and the method was adapted from this recipe.
Total Time: 1 hour
Difficulty Level: Easy
2/3 cup raw pecan halves
1 can pumpkin puree
1 cup white sugar
3 tablespoons brown sugar
1 ½ tablespoons pumpkin pie spice
2/3 cup chopped pecans
1 -14 ounce jar caramel sauce (such as Hershey’s)
2 cans of Grands biscuit dough (or similar brand), chilled
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a Bundt pan with cooking spray. Add the pecan halves to the Bundt pan in a single layer around the bottom.
- In a large bowl, mix together the pumpkin puree, white sugar, brown sugar, and pumpkin pie spice. Set aside.
- In another bowl, mix together the chopped pecans and caramel sauce. Set aside.
- Cut the biscuits into small pieces (about 16 pieces per biscuit). Fold the biscuit pieces into the pumpkin mixture.
- Drizzle a little bit of the caramel mixture into the pan.
- Next add 1/3 of the pumpkin mixture in a layer. Add ½ the caramel mixture, 1/3 pumpkin, the second ½ of the caramel mixture, and the rest of the pumpkin.
- Gently smooth out the top, if necessary.
- Bake at 350 degrees Fahrenheit for 35-40 minutes.
- Allow to cool for 10 minutes before inverting the pan onto a large platter or cake stand.