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
2 cups all-purpose flour
1 teaspoon salt
2 sticks butter, unsalted
1/3 to1/2 cup water
Heat oven to 350
In a mixing bowl beat the eggs and the sugar together until light and fluffy.
Add the pumpkin, cream, canna-butter, cinnamon, nutmeg and ginger. Mix well.
Pour into a pie shell and bake till done. The pie will rise during baking and then settle when cooling.
Serve with a dollop of brown sugar sour cream sauce.
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.
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.
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