If you've got refrigerated biscuits, you've got the beginnings of this scrumptious caramel-topped pumpkin pecan monkey bread.
What You Need
Original recipe yields 20 servings
1 pkg. (11 oz.) KRAFT Caramels
1/3 cup milk
1/4 cup butter
1/2 cup canned pumpkin
1/2 cup coarsely chopped PLANTERS Pecans
1/3 cup sugar
1 Tbsp. ground cinnamon
2 cans (7.5 oz. each) refrigerated biscuits, quartered
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Let's Make It
Heat oven to 350°F.
Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.
Prepare using KRAFT Caramel Bits.
Substitute pumpkin pie spice for the cinnamon.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.