Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick cooking spray (use the kind with flour for best results or sprinkle your greased pan with a little flour).
Mix pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until well blended. Add egg. Set aside.
Open the can of biscuits and slice each in half horizontally making a total of 16 biscuit rounds out of the 8.
Stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Spread slightly less than 1 tablespoon pumpkin pie mix on top of each biscuit round then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits. Place carefully into the pan.
Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through. If your loaf starts to get too brown then loosely cover it with foil.
Cool 10 minutes. In small bowl, mix powdered sugar, milk, vanilla and 1 teaspoon of cinnamon until thin enough to drizzle. Drizzle over warm loaf and serve.
