Preheat oven to 350°F.
Spray a 9x5 loaf pan with nonstick cooking spray. Separate each biscuit so you have 16 biscuits
Mix together the sugar and pumpkin pie spice in a bowl. Melt the butter in a separate bowl.
Dip each biscuit in the melted butter to lightly coat both sides and then dip both sides in the sugar mixture. Place the biscuit on a plate and add a tablespoon of pumpkin puree to the top of the biscuit. Add the biscuit to the loaf pan, standing it up vertically.
Repeat with each biscuit: butter , sugar and pumpkin puree. Place each biscuit in the loaf pan next to the last until all of the biscuits are in the pan. You'll really need to squish them in the pan
Sprinkle any remaining sugar over the top of the loaf.
Bake 40-45 minutes until golden brown on top and the biscuits are cooked through.
If it looks like they are browning too quickly on top cover the pan with foil until finished baking.
Let cool in the pan 10 minutes before removing to a plate to slice. Top with a powdered sugar glaze or maple syrup, if desired and serve warm.
