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Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Green pods — crush for chai, biryani, Scandinavian baking
Wall-mounted magnetic spice jars — visible, organized, accessible
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Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Green pods — crush for chai, biryani, Scandinavian baking
Wall-mounted magnetic spice jars — visible, organized, accessible
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preheat oven to 400 degrees f. unroll piecrust on parchment paper-lined baking sheet. sprinkle with some granulated sugar and pumpkin pie spice. bake about 12 minutes or until crust is browned. cool on wire rack; break into bite-size pieces. combine the voskos nonfat honey greek yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl. freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. transfer to an airtight container and freeze for 2 to 4 hours before serving. let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). serve topped with warm caramel-pecan sauce (see below) and additional piecrust (if desired). caramel-pecan sauce: combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. bring to a boil. boil at a moderately steady rate for 3 minutes without stirring. remove from heat and transfer to a heat-proof bowl. let caramel cool. stir in pecans. serve warm or refrigerate for up to 1 week. reheat before serving.