¼ cup cannabutter2 eggs, beaten¼ cup sweetened condensed milk1 teaspoon molasses1 teaspoon nutmeg1 teaspoon vanilla extract¼ cup light brown sugar1 (16-ounce) canned pumpkin1 (9-inch) unbaked piecrust
Preheat oven to 350°F.
In a small saucepan, melt the cannabutter over low heat.
In a large bowl, combine the milk, eggs, molasses, cinnamon, nutmeg, vanilla, brown sugar, and pumpkin – mix well. Add the cannabutter to the mixture and stir to combine. Pour the mixture into the piecrust and bake the pie for 50 minutes. The pie is ready when the filling has settled.