Preheat your oven to 350°F (175°C) and cut each biscuit into four equal pieces.

Combine granulated sugar and pumpkin pie spice in a zip-top bag, add biscuit pieces, shake to coat, and layer half in a Bundt pan.

Melt salted butter and light brown sugar in a saucepan, add heavy cream and pumpkin puree, whisk and simmer for 3-5 minutes, then stir in vanilla.

Pour half of the caramel sauce over biscuit layers, add remaining biscuit pieces, drizzle with remaining sauce, then bake for 45-50 minutes.

Let the monkey bread cool in the pan for 15 minutes, then invert onto a serving platter.