3/4
cup canned pumpkin pie mix (not plain pumpkin)
1/2
cup powdered sugar
2
to 3 teaspoons milk
1
teaspoon vanilla
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Steps
1
Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
2
Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Brush one side of each biscuit round with melted butter. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each. Sprinkle rounds with spice-sugar mixture.
3
Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan.
4
Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
5
Cool 10 minutes. Turn pan upside down on serving platter. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf. Serve warm.
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Pumpkin pie mix used in this recipe is not the same as canned pumpkin. Pumpkin pie mix contains a blend of traditional spices as well as sugar. Regular canned pumpkin does not contain salt, sugar or spices.
Assemble the loaf as directed in recipe up to a day in advance. Cover with plastic wrap, and store in refrigerator until ready to bake. Bake as directed in recipe.
Serve this loaf with a side of pumpkin butter for even more fall flavor.
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