Call me un-American, but I do not love pumpkin pie. I mean, it’s fine — I would eat it if it was the only dessert option available (because I would never go without dessert). But I can think of about 10 other pies I’d choose before taking a slice of plain pumpkin. So this Thanksgiving, I used a trusty $1 can of Libby’s pure pumpkin to whip up a layered pumpkin pie toffee cheesecake. (Thanks goes to Our Best Bites for the recipe.) Do yourself a favor and put this on your Thanksgiving list for next year. You won’t regret it.
Tagged: cheesecake, Libby's, Our Best Bites, pumpkin pie, toffee
why is there a piggie on your dresser?
Ha, that’s not my house or my piggie.
I love plain ol’ pumpkin pie, but adding toffee and cheesecake? Oh my, that’s kicking it up a notch. Sounds fantastic!
Yours looks so pretty! I am so mad I dropped mine.
That creation was a freaking masterpiece. I long for a slice right now.
That looks heavenly, and you look darling as ever.
Not a fan of pumpkin pie either! I need to find an occasion to make this yummy treat. Thanks for sharing!