Monday, October 3, 2016

Pumpkins & Apples

Since it's finally October, I can talk about all things apples and pumpkins now....right?!  Or am I too early?  Or too late?  I can never remember the proper blogging etiquette.  

I know I've mentioned it before, but just as a refresher, I'm not a huge fan of pumpkin.  I've never had a PSL (is that what all the cool kids are calling it these days?), I don't really enjoy pumpkin pie, and unless they're sitting on my front porch, I'm just not a huge pumpkin fan in general.  However, I have plenty of friends and family members who love the flavor.  And even though I'm not a huge fan of the taste, I do enjoy cooking & baking things with pumpkin for the people in my life who DO like it :) 

When I found this recipe, I knew I wanted to try it out.  And I figured the pumpkin could be substituted for apples instead, so I knew this recipe would be a winner in more ways than one.  And seriously, it was a HIT!  Grand slam, outta-the-ballpark, WINNER.  I've baked this more times than I can count in the last couple of weeks and taken it to get-togethers, potlucks, and just-for-fun type occasions.  And if you know anyone who loves pumpkins or apples, this would be a wonderful little treat to bake for them, too!  


1 (16.9 oz.) can Honey Butter Pillsbury Grands Flakey biscuits, 8 
3/4 cup pumpkin pie filling
2 TBSP. butter, melted
1/3 C. sugar
1 1/2 tsp. pumpkin pie spice
2 C. powdered sugar
1/4 C. milk
1 tsp. vanilla

1 (16.9 oz.) can Honey Butter Pillsbury Grands Flakey biscuits, 8
1 (15 oz.) can apple pie filling
2 TBSP. butter, melted
1/3 C. sugar
1 1/2 tsp. apple pie spice
2 C. powdered sugar
1/4 C. milk
1 tsp. vanilla

Choose the flavor you want and let's get to baking!

As you can see, not much is needed.  If you choose apple instead of pumpkin, you'll just switch out the can for apple pie filling and the pumpkin pie spice for apple pie spice instead.  YUM.

Now take each of the biscuits...8 total...and separate into two layers.  They easily pull apart because, well, they're flaky layers already.  You'll need 16 pieces for this recipe.  I went ahead and laid mine out on wax paper for easy clean-up and whatnot.

Now spread the pumpkin pie mix...or apple pie filling...on the top of each biscuit.  The recipe calls for 3/4 C. of the pumpkin pie mix, but I didn't follow that.  I just added what I thought would be tasty.   As for the apple pie filling, I went ahead and used the entire can spreading an even amount atop each biscuit.

Melt the butter and pour about 1/2 - 1 tsp. of melted butter on top of each biscuit.

Now mix together the sugar and pumpkin pie spice (or apple pie spice) until combined.  Sprinkle evenly on top of the pumpkin pie/apple pie filling.

pumpkin favorite!!!!!

Now get ready to get your hands dirty.  For real.  

Stack four biscuits, one on top of the other.   You'll have four separate stacks altogether.

I made sure to place the top biscuit upside down on the last stack.  This will be the "heel" of your loaf :)  

Be sure to grease your loaf pan before adding in the biscuits.  
You'll have to do some finagling to fit everything in.  Place one set of biscuits in the pan at a time.  You'll need to keep the biscuits in place with one hand while adding the next set with the other.  You'll see what I mean when you start gets pretty messy really quick!  

You might have a bit of the sugar & spice mix leftover.  If you do, you can sprinkle a little bit more on top of the biscuits once they're added to the pan.  Waste not, want not, right?!?!

Bake on 350 for about 40-45 minutes or until the center is cooked through.  I baked mine right at about 40 minutes on the convection setting.  The center was baked through, but the top was a bit crispy, LOL!  I like a crispy crust, so that worked for me :)

Does that not look amazing?!  

The pumpkin pull apart bread doesn't bubble over quite like the apple bread so I would suggest placing a baking sheet underneath the loaf pan if you plan on baking with the apples.

Remove from oven and let cool.  While the bread is cooling, mix together the powdered sugar, milk, and vanilla until combined.  This glaze basically tops it all off and really sets the stage for a delicious sugar coma to take place.    Pour evenly over the top of the bread.  I didn't use all of the glaze because I felt like it made a ton, so I would say add to taste :)  You really can't screw it up!

I've baked and sampled both the pumpkin and the apple and I definitely think the apple is better, but that's my most favorite flavor to begin with, so don't take my word for it!  Mr. Spouse LOVED the pumpkin and I think he preferred that one to the apple.  In all honesty, you can't go wrong either way.  They're both delicious!!!!  

This would be a great little breakfast to bake for overnight guests, but it also makes a great little treat to gift to neighbors, friends, and co-workers....especially this time of the year! 

I love how the layers pull apart easily so you won't need a knife to cut into it.  Just the perfect little serving sizes.  I'm keeping all of these ingredients on hand so that I can whip these up at a moment's notice.  You'll see what I mean when you try it for yourself!!!  


  1. Where did the melted butter come in?? These look DELICIOUS!

    1. Ha! I just updated that part!! Pour the melted butter on top of the filling...before the sugar & spice sprinkle!!! Thanks for the heads up. You will LOVE this!!! XO

  2. Yum-o! I definitely think I will give one of those a try this weekend when we meet with our small group! Knowing me, I may even try them both! Thanks for sharing! :) Lana