Thanksgiving Pumpkin Pie

Take your celebrations to another level this thanksgiving with this amazing, infused, pumpkin pie. You won’t regret it!

November 6, 2010
Written by HERB
Pie Filling
2 eggs
1 cup brown sugar
11/2 cups pumpkin puree
1 cup cream
3 tablespoons cannabutter, melted and cooled
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 pie crust
Pie Crust
2 cups all-purpose flour
1 teaspoon salt
2 sticks butter, unsalted
1/3 to1/2 cup water
Pie Filling
  1. Heat oven to 350
  2. In a mixing bowl beat the eggs and the sugar together until light and fluffy. 
  3. Add the pumpkin, cream, canna-butter, cinnamon, nutmeg and ginger. Mix well. 
  4. Pour into a pie shell and bake till done.  The pie will rise during baking and then settle when cooling. 
  5. Serve with a dollop of brown sugar sour cream sauce.
Pie Crust
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. 
  2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. You can freeze the other half for up to 3 months.

 
Cannabis For You, Near You
Join the Herb community and get exclusive offers, early access to products, and good vibes.
November 06, 2010 — Last Updated
Written by HERB
Cannabis For You, Near You
Join the Herb community and get exclusive offers, early access to products, and good vibes.
Cannabis For You, Near You

Discover

Made in Los Angeles and Toronto