RECIPE: ‘ Celebrate National Dessert Month with two fall season sweet treats ‘

#AceFoodNews – Oct.13: 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.

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.

Original Article:

Our daily newspaper is here :

Ace Worldwide News


Ace Worldwide News

Ace Share News: