ashwagandha thyroid

the canned pumpkin

pumpkin pie toffee cheesecake

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.

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Comments: 7

  1. mackenzie December 2, 2011 at 7:36 am Reply

    why is there a piggie on your dresser?

    • ashley December 2, 2011 at 7:05 pm Reply

      Ha, that’s not my house or my piggie.

  2. Rachael December 2, 2011 at 1:22 pm Reply

    I love plain ol’ pumpkin pie, but adding toffee and cheesecake? Oh my, that’s kicking it up a notch. Sounds fantastic!

  3. Page December 5, 2011 at 6:00 pm Reply

    Yours looks so pretty! I am so mad I dropped mine.

  4. Linsey December 13, 2011 at 8:05 pm Reply

    That creation was a freaking masterpiece. I long for a slice right now.

  5. Rachel December 29, 2011 at 12:15 pm Reply

    That looks heavenly, and you look darling as ever.

  6. Barbara January 6, 2012 at 10:54 am Reply

    Not a fan of pumpkin pie either! I need to find an occasion to make this yummy treat. Thanks for sharing!

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