Pumpkin pie and lemon-ricotta-yogurt cheesecake, both with almond sugar cookie crusts. The cheesecake is entirely an improvisation from a lemon-honey-ricotta frosting recipe that was way too thin to be a frosting–I added three eggs and baked it. The pumpkin is from homemade sugar pie pumpkin purée, made with the King Arthur Flour recipe for the filling.
Stuff Kat Made 