• Preheat oven to 350°F. Spray a 12-cup Bundt or tube pan with non-stick cooking spray.

For the Dough

• Combine the sugar and the pumpkin pie spice in a small bowl and mix until thoroughly combined.
  1 teaspoon pumpkin pie spice, 1 cup granulated sugar
• Place quartered biscuit dough in a large bowl, then sprinkle sugar/spice mixture evenly over the dough. Gently stir the dough until the sugar/spice mixture covers each piece of dough.
  36 ounces refrigerated biscuit dough

For the Pumpkin Pie Mixture

• In a large bowl, combine the sugar, pumpkin purée, and pumpkin pie spice. Whisk together until ingredients incorporate.
  ¼ cup granulated sugar, 2 teaspoons pumpkin pie spice, 1 cup pumpkin purée
• Pour the pumpkin pie mixture over the prepared dough stirring gently until all biscuit pieces are covered with the pumpkin mixture.
• Evenly place all biscuit pieces in the sprayed Bundt or tube pan.
• In a small saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and cook for 1 minute. Pour the brown sugar/butter evenly over the biscuits in the pan.
  1 cup brown sugar, 1 cup unsalted butter
• Bake for 30-35 minutes, or until golden brown and biscuits are cooked through.
• Remove from oven and place Monkey Bread on a cooling rack. Cool 10 minutes, then turn the Monkey Bread upside down onto a platter larger than the Bundt pan.
• Pull apart to serve.