Twice Baked Pumpkin Cinnamon Bun Casserole

Fall is definitely the time for warm, pumpkin treats and cinnamon.  While we usually make a classic pumpkin pie for Thanksgiving, I also like to try and make at least one new recipe each year.  This casserole is soft and gooey like a good bread pudding!

Ingredients for first bake:
2 cans of Pillsbury large cinnamon buns
15 oz pumpkin
2 eggs
1 package of instant white chocolate pudding mix (100-102 grams, depending on the brand)
1 can of Eagle Brand dulce de leche
1 cup cream
1 cup milk
1/2 cup pecan pieces
2 tsp. pumpkin pie seasoning
1 tsp. cinnamon
1/2 tsp. salt

Ingredients for second bake:
1 can of Eagle Brand dulce de leche
2 cups milk

Directions:
1. Preheat oven to 425 F.
2. Tear cinnamon bun dough into pieces and spread across the base of a 9" x 13" baking dish.
3. Put all other ingredients for the first bake into a large bowl and mix on medium speed until blended (about 30 seconds).
4. Pour mixture on top of cinnamon bun pieces.
5. Bake for 15 minutes, reduce oven to 350 F.  Bake for another 40-50 minutes, until a knife inserted in the middle comes out clean.
6. Remove from oven and break the dessert up.  Mix in the milk and dulce de leche.
7. Return to 350 F oven and bake for an additional 30 minutes.

Serve with cream or ice cream.