3/4 Cup Pumpkin Puree
1/2 Cup Brown Sugar
1/2 Cup Chopped Pecans
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
2 Tbsp. Butter (melted)
In a medium bowl combine Pumpkin Puree, Brown Sugar, Pecans, Pumpkin Pie Spice, and Cinnamon.
On a floured surface, roll out pizza dough into large rectangle. Brush the dough with melted butter. Spread pumpkin mixture evenly over dough and drizzle with caramel topping.
Using a pizza cutter, cut the dough lengthwise into 3 long strips, and width-wise into 6 - creating mini rectangles.
In a greased 8x4 loaf pan standing vertically on its side - stack dough pieces. Shake pan to ensure bread fully fills the pan.
Bake in preheated oven for 40-45 minutes at 350˚F (175˚C)
Remove from oven and allow to cool for 10 minutes before removing from pan. Drizzle with additional caramel topping before serving.
Pull apart - and Enjoy!