Pumpkin pie is an American Thanksgiving staple and why not make your family a little more tolerable this year with a cannabis infused pumpkin pie!
Prep Time: 15 minutes
Cook Time: 1 hour
2 large eggs, room temperature
1 large egg yolk only
1/2 cup brown sugar, packed
1/3 cup cannasugar
1/2 teaspoon salt
1/2 teaspoon cardamom
1-1/2 tablespoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon lemon juice
2 cups pumpkin pulp or pumpkin puree
1-1/2 cups cannabis infused heavy cream
1 pie crust
Preheat the oven to 340F/170C.
In a large bowl add the eggs and beat until it becomes foamy.
Add the brown sugar, cannasugar, salt, cardamom, cinnamon, ginger, nutmeg, cloves, and lemon juice to the eggs and mix well.
Next, add the pumpkin pulp or pumpkin puree and add the cannabis infused heavy cream. Beat until the ingredients are well combined.
Pour the cannabis pumpkin mixture into the uncooked pie crust and bake for 1 hour or until a knife inserted into the center comes out wet but clean.
Allow the pie to cool for 2 hours before covering and storing in the refrigerator for up to 3 days or in the freezer for up to 3 months.