INGREDIENTS
1 1/2 tsp
Ginger, fresh root
1 cup
Pumpkin puree, canned
3
Eggs, large
2 tbsp
Brown sugar, light
3/4 tsp
Cinnamon, ground
1 pinch
Cream of tartar
1 1/16 cups
Flour
22 tbsp
Granulated sugar
1 1/2 tsp
Kosher salt
1 1/4 cups
Hazelnut
3 tbsp
Ice water
8 tbsp
Butter, unsalted
1 cup
Heavy cream
3 tbsp
Water