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Grade A bourbon vanilla beans for custards, ice cream, extracts
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
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Preheat oven to 350°. Spray 12 cup muffin pan with no-stick cooking spray. Unroll pie crusts and cut out 12 (4-inch) rounds using 4-inch cookie cutter or bowl or cup with 4-inch diameter. Gently press rounds into prepared muffin pan. Combine pumpkin pie mix, milk and eggs in a large bowl until blended. Pour into crusts, filling to very top of each crust. Bake 25 to 30 minutes, or until set. Cool completely on wire rack Remove pies from pan. When ready to serve, top each with a scoop of Breyers(R) Natural Vanilla Ice Cream, then drizzle evenly with BreyersTM Caramel Flavored Ice Cream Sauce.