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Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Achievable elevated desserts — laminated doughs, cakes, custards
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Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Achievable elevated desserts — laminated doughs, cakes, custards
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
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Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to soften before serving. Store any leftover pie in freezer.