Preheat your oven to 350 degrees.
Pop open your can of refrigerated biscuits. Separate the 8 biscuits.
In a gallon size zipper bag, add your sugar and cinnamon, shake to mix. Add your biscuits in one layer. Gently shake the cinnamon on both sides of the biscuits. Remove biscuits and shake off excess cinnamon. Line on a parchment lined baking tray.
Make your pumpkin filling. Combine your puree, 4 TBSP melted butter, brown sugar and pecans.
Add a heaping TBSP of the pumpkin mix on top of each biscuit.
Butter a 9" x 5" loaf pan.
Add your biscuits lengthwise to the pan. It helps to pick up 2-3 pieces at once and squeeze them in. Refer to the process photos on the post.
Brush top with 1 TBPS melted butter.
Bake in a preheated 350 degree oven for 40-45 minutes or until top is golden brown. Remove and best served warm.