9 pie pat pan crust Recipes

pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe), eggs (use 2 for a firm custard with pronounced pumpkin flavor, or 3 for a softer, more custardy), freshly cooked pumpkin or 2 cups canned pumpkin or 2 cups squash puree, light cream (or 3/4 cup milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (or 3/4 cup milk and 3/4 heavy cream), sugar, dark brown sugar, ground cinnamon, ground ginger, freshly grated nutmeg, ground cloves or 1/4 tsp allspice, salt

fully cooked 9-inch pie shell (for best results, use pat-in-the-pan pie crust), frozen raspberries, dry pectin, white sugar, salt, fresh raspberry, washed and dried, boiling water, raspberry gelatin powder (note , this is less than a full box!), cream cheese, softened (3 oz by weight), heavy cream, very cold, heavy cream, sugar

cream cheese, softened (2 oz by weight), butter, softened (1 stick), all-purpose flour, sugar, table salt

all-purpose flour, salt, unsalted butter, softened and cut into 8 pieces, heavy cream, egg yolk, salt (original recipe simply says pinch of )

flour, salt, canola oil, cold water, sugar, cornstarch, water, lemon gelatin , jell-o, sliced fresh peaches, fresh blueberries, cream

king arthur unbleached all-purpose flour, sugar, baking powder, salt, cold butter, egg, lightly beaten, milk