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Bring loved ones together with Pink House Alchemy's all-natural simple syrups. Ideal for cooking, baking, lattes, and cocktails, our Thanksgiving Trio embodies the season's spirit, creating cherished memories.

Thanksgiving Trio:

  • Pumpkin Butternut Squash: A warm and nutty nod to fall, combining creamy pumpkin and savory butternut squash with maple, brown sugar, and cardamom.

  • Ginger: Infused with zesty warmth, this simple syrup adds a delightful kick to your meal, awakening your senses and spicing up the festivities.

  • Winter Spice: A curated blend of smoked cloves, vanilla beans, and peppercorns for deep, warming notes in any wintertime treat.

Ginger Chess Pie:  

Filling: 

  • ¼ cup butter, melted 

  • ¼ cup orange juice

  • ¼ cup buttermilk 

  • Zest of one orange 

  • 2 TBSP Flour 

  • 3 TBSP Cornmeal (yellow or white) 

  • 1 ½ cups granulated sugar 

  • ½ cup pH Ginger Syrup 

  • 4 eggs, room temp 

Whipped Cream: 

  • 1 cup of heavy whipping cream, cold 

  • ½ tsp salt 

  • 2-3 TBSP pH Ginger Syrup, depending on how sweet you like your cream 

  • 1 tsp vanilla extract 

  1. Par bake your pie crust at 450 degrees for 10 minutes. 

  2. Mix butter, orange juice, and buttermilk. 

  3. Add one egg at a time, whisking in the egg thoroughly before adding each one. 

  4. Add the zest of the orange, flour, and cornmeal to the mixture. 

  5. Mix in sugar and syrup and stir continuously until everything is mixed.

  6. Add your mixture into the pie crust. 

  7. Bake at 350 for an hour. If the middle is still wobbly, then add 5 mins to the baking time (keep adding 5 mins to the time until the middle is cooked). 

  8. Let the pie cool for 8 hours or overnight 

  9. Before serving, top with ginger whipped cream and top with candied ginger pieces 

Basic Pie Recipe: 

  • 2 ½ cups flour 

  • ½ cup granulated sugar 

  • 1 cup butter, cubed 

  • ½ cup ice water 

  • 1 tsp salt 

*This recipe makes 2, 9-inch pie crusts* 

  1. Mix flour, sugar, and salt in a large bowl. 

  2. Dice the cold butter and mix it into the flour until it resembles coarse sand. 

  3. Add water slowly until the dough forms (some flour may still be in the bowl, but that's okay. You don't want to force the flour into the dough) 

  4. Wrap the dough in food wrap and let it chill in the fridge for an hour. 

  5. Doing this allows the gluten to rest and will result in a flaky pie crust. 

  6. Lightly flour a clean work surface and, roll your pie dough into a 13-inch circle, and place it in your pan.

  7. Crimp the edges, poke the crust with a fork, and place the pan in the freezer for 30 minutes before you bake the pie and filling. 

Note: If you need a fully baked pie crust for a chocolate pie or any other type of pudding pie, after step 6, you can cover your pie crust with parchment paper and, fill it with pie weights or dried beans, and bake the crust for 45-50 mins at 375 degrees