Infused Pumpkin Pie Recipe

Article by Laurie & Mary Jane, Dope Magazine

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This gently infused pumpkin pie marries the earthy flavors of Fall with the subtle hint of cannabis. Use fresh pumpkin or canned puree. Avoid using canned pumpkin pie filling, this combination of spices is just perfect. If you are not interested in tasting the canna-butter, increase the cinnamon to 1½ teaspoons and the ginger to 1 teaspoon. As you can see, both the pie and the crust are infused. If you are serving the pie to frequent indulgers you are good to go, if they are not, infuse either the crust or the contents, but not both. It will be plenty. When it comes to getting high, less is more. Trust me, I have been there.

  • 2 eggs, lightly beaten
  • 1 cup brown sugar
  • 11/2 cups pumpkin puree
  • 1 cup heavy cream
  • 1 tablespoon canna-butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 pie crust*

Pre-heat oven to 340°F

  1. In a mixing bowl beat the eggs and the sugar together until light and fluffy.
  2. Add the pumpkin, cream, canna-butter, vanilla, cinnamon, nutmeg and ginger. Mix well.
  3. Pour into a pie shell and bake until done, about 55-60 minutes. Test by inserting a toothpick into the center of the pie. If it comes out clean, the pie is ready. The pie will rise during baking and then settle when cooling.
  4. Serve with some lightly sweetened whipped cream.

Pie Crust

Ingredients for two crusts

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 3/4 sticks sweet butter
  • 2 tablespoons canna-butter
  • 1/3 to1/2 cups cold water

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