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Celebrate National Dessert Month with two fall season sweet treats

Celebrate National Dessert Month with two fall season sweet treats
Posted at 12:48 PM, Oct 13, 2015
and last updated 2015-10-13 12:48:34-04

RICHMOND, Va - October is National Dessert Month and Marcella Lee, Founder of Broad Appetite Food Blog helped us celebrate a sweet Pumpkin Cheesecake Pie and Butter Pecan Toffee. Broad Appetite is a blog about discovering culture and connecting with others through food. For more information visit www.broadappetite.com.

Wholly Gluten Free Pumpkin Cheesecake Pie


  • 1 9" Wholly Gluten Free Pie Shell
  • 8 oz. cream cheese softened
  • 2 cups pumpkin puree
  • 14 oz. sweetened condensed milk
  • 3 eggs
  • 1 tsp pumpkin pie spice

(This makes enough filling for 2 pie crusts)


  1. Preheat oven to 350 degrees.
  2. Mix cream cheese and condensed milk together until smooth.
  3. Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
  4. Pour batter into pie shell.
  5. Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.

Butter Pecan Toffee


1 stick butter

3/4 cup sugar

1 tablespoon corn syrup

20 tea biscuits

Chopped toasted pecans


  1. Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat.
  2. Cook, stirring occasionally, until brown (305 degrees F on a candy thermometer).
  3. Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet.
  4. Pour the sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm; break apart.