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.