Open your biscuits, remove the biscuits, and cut each biscuit in half.

Gently flatten each biscuit half and add 1/2 teaspoon pumpkin puree to each biscuit half. Wrap the biscuit up so the pumpkin puree is contained in the middle of the biscuit half.

In a large ziptop baggie add brown sugar, granulated sugar, and pumpkin pie spice. Close the top and gently shake to mix.

Place the stuffed biscuit balls into the bag and shake to coat the balls with the sugar and spice mixture. You can do this in batches to make it easier.

In the bottom of the prepared bundt pan add the pecans and pour half of the sauce mixture over the pecans.

Add in half the dough balls and pour the remaining sauce over the balls and then top with the remaining dough balls.

Add to the preheated oven and bake for 45-55 minutes. The mixture should be semi-firm to the touch and the dough balls will be golden brown in color.

Rremove from the oven, let cool for 5-10 minutes, and turnover the bread onto a large serving plate.

If any nuts remain in the pan feel free to scoop them out and spoon over the top of the monkey bread.

Pull apart to enjoy.

In a medium-sized saucepan add butter and brown sugar.

Set the pan over medium-high heat and cook until the sugar dissolves, about 5 minutes.